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Receta Cedar Plank Roasted Mushrooms With John
by Global Cookbook

Cedar Plank Roasted Mushrooms With John
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Ingredientes

  • 6 ounce cremini mushrooms halved lengthwise
  • 4 ounce trimmed portobello mushrooms cut in 1 1/2" pcs
  • 2 ounce chanterelle mushrooms cut in 2" pcs
  • 2 ounce shiitake mushrooms stemmed and halved
  • 1 1/2 tsp Mushroom Crust (see below)
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp freshly-squeezed lemon juice
  • 1/2 sm garlic clove chopped
  • 1/8 tsp coarse salt
  • 1/8 tsp freshly-grnd black pepper
  • 1 tsp finely-minced thyme
  • 1/4 tsp finely-minced rosemary
  • 1/4 tsp finely-minced sage
  • 1 sprg thyme for garnish
  • 1 sprg rosemary for garnish
  • 1 sprg sage for garnish
  • 1 slc lemon - (1 1/2" thick) for garnish
  • 3 Tbsp. grnd dry porcini mushrooms
  • 3 Tbsp. grnd dry morel mushrooms
  • 2 tsp coarse salt
  • 1/4 tsp freshly-grnd white pepper
  • 1 1/2 tsp dry thyme
  • 1 Tbsp. finely-minced lemon zest

Direcciones

  1. For the mushroom crust, combine dry mushrooms in a food processor, and pulse till coarsely grnd. Add in salt, pepper, thyme, and lemon zest. Pulse till fine. Transfer to a small airtight container. Keeps up to 1 month. (
  2. Makes about 1/2 c.)
  3. Heat oven to 400 degrees. In a medium bowl, combine creminis, portobellos, chanterelles, shiitakes, mushroom crust, extra virgin olive oil, lemon juice, garlic, salt, pepper, and herbs. Toss to coat.
  4. Arrange mushrooms on cedar plank. Transfer to oven. Bake till edges are golden brown, 10 to 12 min. Garnish with thyme, rosemary, and sage, and slice of lemon.
  5. This recipe yields 2 servings.