- Level: Intermediate
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
- 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
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
