Recipe courtesy of Martha Stewart

Cedar Plank Roasted Mushrooms

Name: Cedar Plank Roasted Mushrooms
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H27M0.000S
Yield: 1 to 2 servings
Ingredients: 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; 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

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Level: Intermediate
Total: 27 min

Prep: 15 min
Cook: 12 min

Yield: 1 to 2 servings

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Ingredients

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

Directions

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