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chrisfairbanx
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Mix the salt and black pepper, flour, and seasoning of your choice (if using). I use blackening spice made without salt.
Preheat the oven to 400F. Clean the oyster mushrooms. generally they're very clean and may only need to be brushed with a paper towel.
Separate oyster mushrooms into bite sized pieces or small clusters, then toss with the oil. Most mushrooms I leave whole. Gently toss the mushrooms with the seasoned flour.
Lay the mushrooms out without overlapping on a baking sheet lined with parchment paper or large cast iron pan.
Oven roast the mushrooms in a preheated 400F oven for 20-25 minutes. Taste a mushroom, they should golden brown and crispy. If needed, keep them in the oven for another 5 minutes if they're large.
Remove the mushrooms and allow to cool in the pan, then remove to a container and store at room temperature for up to 2 days.
The mushrooms can be reheated gently in the oven to re-crisp them, but as long as most of the water has been cooked out and it wasn’t raining when you picked them they should keep a reasonably crisp texture.