Recipe courtesy of Martha Stewart
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27 min
15 min
12 min
1 to 2 servings


Mushroom Crust:


Heat oven to 400 degrees F. In a medium bowl, combine creminis, portobellos, chanterelles, shiitakes, mushroom crust, olive oil, lemon juice, garlic, salt, pepper, and herbs. Toss to coat. Arrange mushrooms on cedar plank. Transfer to oven. Bake until edges are golden, 10 to 12 minutes. Garnish with thyme, rosemary, and sage, and slice of lemon.

Mushroom Crust:

Combine dried mushrooms in a food processor and pulse until coarsely ground. Add salt, pepper, thyme, and lemon zest. Pulse until fine. Transfer to a small airtight container. Keeps up to 1 month. Yield:about 1/2 cup

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