Cedar Plank Roasted Mushrooms

• 6 ounces cremini mushrooms, halved lengthwise
• 4 ounces portobello mushrooms, trimmed and cut into 1 1/2-inch pieces
• 2 ounces chanterelles, cut into 2-inch pieces
• 2 ounces shiitakes, stemmed and halved
• 1 1/2 teaspoons Mushroom Crust, recipe follows
• 2 tablespoons olive oil
• 1 teaspoon lemon juice, freshly squeezed
• 1/2 small clove garlic, minced
• 1/8 teaspoon coarse salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon thyme, finely chopped
• 1/4 teaspoon rosemary, finely chopped
• 1/4 teaspoon sage, finely chopped
• 1 sprig thyme, for garnish
• 1 sprig sage, for garnish
• 1 sprig rosemary, for garnish
• 1 1/2-inch-thick slice lemon, for garnish

Mushroom Crust:

• 3 tablespoons dried porcini mushrooms
• 3 tablespoons dried morel mushrooms
• 2 teaspoons coarse salt
• 1/4 teaspoon freshly ground white pepper
• 1 1/2 teaspoons dried thyme
• 1 tablespoon finely chopped lemon zest