Preheat oven to 400 degrees F.

Remove any dirt that may be clinging to the caps of your mushrooms, but do not get them wet. Trim off stems and discard or save for veggie stock. Halve or quarter any large caps so that they're more consistent with the majority of the cap sizes.

Toss the caps in a bowl with a few tablespoons of olive oil. After the first mixing, add a few tablespoons more and toss again. Add a big pinch of kosher salt and toss one more time.

Lay out the caps in a single layer, gill side up, on a baking sheet. Try not to let the mushrooms touch.

Bake for 25-40 minutes, checking every 5 minutes starting at the 20 minute mark. Rotate the pan halfway through the baking time; you can also use tongs and flip the caps, gill side down, halfway through cooking. The mushrooms are done when the edges of all the mushrooms are curling in and the smaller ones are crisp.

When done, remove the mushrooms from the oven, cool, and enjoy. Or, before cooling, toss with one last tablespoon of olive oil and optional additional flavors. Eat immediately.