Sheetpan Shiitakes with Tomato Sugo

This is a super savory and satisfying vegetarian dinner that we built around the plump deeply flavorful oak log grown shiitakes that we are getting from upstate.  It's fast and easy, but the ingredient list is short so the end result will only be as good as what you put into it.  

Ingredients:

Last Minute Tomato Sugo - Recipe HERE

1 Lb - Oak Log Shiitakes

1 Block - 30 Month Parmigiano Reggiano

EVOO

Salt

Black Pepper

Dash - Hand Ground Controne Pepper

Recipe:

Start by preheating your broiler to its hottest setting.  Clean your shiitakes by brushing any loose bits off and tearing the stem from the cap, save the stems in the freezer for adding to stock.  Cover the bottom of your sheet pan in evoo and place the shiitakes in gill side down.  Press them down and move around to get them saturated, flip over so they are gill side up and season with a salt and pepper.  Place in the broiler and cook for 4-5 minutes.  After 4 minutes check the shrooms they should look a little dry and shriveled, take them out of the over and using tongs move them around in the pan so that top of the caps get coated with oil, then, flip them over with tongs and place back into the oven. Cook for another 4 minutes then pull out and flip again.  This time add a little fresh oil and a sprinkle of controne pepper and return to the over to cook for 3-4 minutes.  Now you are ready to plate, place the shrooms on a place gills up, grind some fresh cracked pepper on top, spoon Last Minute Tomato Sugo on top and freshly shave a generous helping of 30 month Parmigiano Reggiano on top!  Enjoy!