John's Cedar Plank Roasted Mushrooms
Cooking with cedar planks, a northwest Native American tradition, involves heating the wood to release its aromatic essence, which the food absorbs as it cooks. John Howie, executive chef for Seattle's Palisades restaurant, has modified this technique and created a cedar plank roasted mushrooms recipe that can be made in your oven, with delicious results.
- Servings: 2
Source: Martha Stewart Living, April 2000
- 6 ounces cremini mushrooms, halved lengthwise
- 4 ounces portobello mushrooms, trimmed and cut into 1 1/2-inch pieces
- 2 ounces chanterelle mushrooms, cut into 2-inch pieces
- 2 ounces shiitake mushrooms, stemmed and halved
- 1 1/2 teaspoons Mushroom Seasoning
- 2 tablespoons olive oil
- 1 teaspoon freshly squeezed lemon juice
- 1/2 small clove garlic, minced
- 1/8 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1 teaspoon finely chopped fresh thyme, plus 1 sprig for garnish
- 1/4 teaspoon finely chopped fresh rosemary, plus 1 sprig for garnish
- 1/4 teaspoon finely chopped fresh sage, plus 1 sprig for garnish
- One 1/2-inch-thick slice lemon, for garnish
Preheat oven to 400 degrees. In a medium bowl, combine creminis, portobellos, chanterelles, shiitakes, mushroom seasoning, olive oil, lemon juice, garlic, salt, pepper, and chopped thyme, rosemary, and sage. Toss to coat.
Arrange mushrooms on a cedar plank. Transfer to oven. Bake until edges are golden, 10 to 12 minutes. Garnish with thyme, rosemary, and sage sprigs, and lemon slice; serve immediately.