Roasted Muchrooms Gremolata

I made an impulse buy at the Framer's Market I was at in the Teton's last week of oyster mushrooms, and this recipe was simple and spectacular at the same time. From the great Josh McFadden!

• 1 1/2 pounds mixed mushrooms (a combination of cremini and wild or wild-cultivated)
• Extra-virgin olive oil
• 4 garlic cloves—2 smashed and peeled, 2 chopped
• Kosher salt and freshly ground black pepper
• Grated zest and juice of 1/2 lemon
• 2 tablespoons dried breadcrumbs (recipe follows)
• 1 tablespoon capers, rinsed, drained, and chopped
• 2 tablespoons chopped flat-leaf parsley

Heat the oven to 400°F.
Brush or rinse off any bits of debris from the mushrooms and trim off any dried stems or spoiled bits. If using shiitakes, discard the stems. Cut or tear the mushrooms so they are all approximately the same size.
Pile the mushrooms into a bowl, then add a glug of olive oil and the smashed garlic. Season generously with salt and pepper and toss everything really well, massaging the oil and seasonings into the mushrooms.
Spread them in an even layer, no overlapping, on one or two baking sheets. Roast until they are browned and crisp around the edges; either flip them or otherwise scoot them around the baking sheets during roasting to promote even browning. Depending on the moisture content of your mushrooms, this should take between 10 and 25 minutes.
Toss the roasted mushrooms (and roasted garlic) with the chopped garlic, lemon zest and juice, breadcrumbs, capers, and parsley. Taste and adjust with more salt and pepper.