Oven-Crisped Large Oyster Mushrooms

Crisp-edged, fine-gilled golden fans with juicy centers result from a light marinade and a brief turn in a high oven. For this, you’ll need large, thick oyster caps (usually imported from France or Italy), which make meaty mouthfuls. Serve as a side to sautéed fish fillets or veal scallops. Or offer as a first course on a bed of mâche or soft baby greens; top with minced toasted hazelnuts, walnuts, or pecans (to match the oil). I think garlic overpowers these delicate mushrooms, but if you