Hey!!! It's nice to see a fellow cooking enthousiast on Steemit!! I love veggies as well, lucky enough to have a big garden at home....i enjoyed your post, love the fact you are using finishing salts....i would just like to share some of my experiences, particularly concerning mushrooms....they grow abundant where i live, super tasty porcini and chanterelles......

anyway, this is what i've always followed and found to be the golden thruths when cooking with mushrooms:

• never wash mushrooms with/in water. ever. they are like sponges and absorb water in a flash, dyluting their flavour, making them soggy. Wipe them clean with a damp paper towel or use a soft brush. Cus they are so extremly sensitive, they have to grow or be grown in a clean environment, so no need for heavy washing ;)

• roasting actually boils them (unless grilling at max temp), since their average water content is around 90% and it doesnt't help the flavour or texture of this wonderful ingredient. I've always found mushrooms tastiest when sliced and pan fried at a super high heat with just a touch of oil (save the good EX.VOO oil to dress them when they are done). The idea is to get rid of the water in them as quickly as possible. After that, they caramelize so beautifuly, the flavour is off the charts and are done in a few minutes!!!!
  So you can cook them when your veggies are almost done roasting...Add your garlic and fresh herbs right at the end.yum.

-avoid reheating mushrooms. It changes the proteins in cooked mushrooms and can upset your stomach. Best to have them cold, out of the fridge....

Hope you'll find my tips usefull, keep on cooking my friend!!!! I'm intrigued to see your next post!!! Best of luck!