Recipe for Cedar Plank Roasted Mushrooms with John

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Yield:

Ingredients:

Amount	Ingredient
6 oz	cremini mushrooms halved lengthwise
4 oz	trimmed portobello mushrooms cut in 1 1/2" pieces
2 oz	chanterelle mushrooms cut in 2" pieces
2 oz	shiitake mushrooms stemmed and halved
1/2 tsp	Mushroom Crust (see below)
2 tbl	olive oil
1 tsp	freshly-squeezed lemon juice
1/2 sm	garlic clove minced
1/8 tsp	coarse salt
1/8 tsp	freshly-ground black pepper
1 tsp	finely-chopped thyme
1/4 tsp	finely-chopped rosemary
1/4 tsp	finely-chopped 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
	----------------- MUSHROOM CRUST ----------------
3 tbl	ground dried porcini mushrooms
3 tbl	ground dried morel mushrooms
2 tsp	coarse salt
1/4 tsp	freshly-ground white pepper
1/2 tsp	dried thyme

Instructions:

Instructions: For the 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. (

Makes about 1/2 cup)

Heat oven to 400 degrees. 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.

This recipe yields 2 servings.

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