Plank Roasted Mushrooms
Stuffed and Herbed Mushrooms
The possibilities are endless ranging for meaty sausage filled to strictly vegetarian yet these hearty appetizers or side dishes have an exotic appeal often left for special occasions. However, a quick clean and chop of the stems, sauté up some minced onion or shallots, add a couple of tablespoons of fresh herbs mixed with olive oil and you have something tasty and good for you in just a few minutes. By roasting on a cedar plank in the oven you get the rich, enhanced flavor of the woods.
In a technique I learned from Chef John Howie in his cookbook Passion & Palate, Recipes for a Generous Table. I found using a dried Porcini Rub enhances the dish with an earthy flavor (even for mild mushrooms) when combined with roasting on a cedar plank. His recipe uses a variety of mushrooms (cremini, shiitake, portobellos) chopped and mixed with the rub, lemon juice, garlic and additional chopped herbs. Served up with rustic bread and a nice Pinot Noir makes a terrific starter to a robust meaty meal.
Taking that lesson (which by, the way, has layers of flavor; blending each of the mushrooms, freshness of the herbs, and a brightness of acid from the lemon) and applied it in kind to stuffed mushroom. Sometimes adding cheese or bacon to give a little something extra on the top. This recipe is a winner!
Mushrooms on a Plank
Porcini Mushroom Rub
Used with permission from Chef John Howie
from Passion & Palate, Recipes for a Generous Table
Makes: 1 ½ Cups
- 1 cup finely ground diced Italian porcini mushrooms
- 6 tablespoons kosher salt
- 1 tablespoon plus 1 teaspoon dried thyme leaves
- 2 tablespoons plus 2 teaspoons minced lemon zest
- 1 teaspoon ground white pepper
Combine all the ingredients in a food processor and grind into a fine powder. Store in an airtight container at room temperature for up to 3 months.
Note: This rub can also be used to season steak, chicken, seafood or pasta. It has many uses.
Cedar Plank Roasted Mushrooms
- 1 cup portobello mushrooms cut into 1 ½ to 2-inch chunks (It’s okay to use some stems)
- 1 cup halved cremini mushrooms (stems ok)
- ½ cup shiitake mushrooms cut in to 2-to 2 ½-pieces, stems removed (or other seasonal mushroom)
- 1 tablespoon fresh lemon juice
- 6 tablespoons olive oil
- ½ teaspoon minced fresh garlic
- 1 ½ teaspoon Porcini Mushroom Rub (see recipe)
- ¼ teaspoon kosher or sea salt
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon chopped fresh rosemary
- ¼ teaspoon chopped fresh sage
- 1 half-moon lemon slice, ½ inch thick
- 1 large sprig each of fresh sage, thyme, rosemary
Special Equipment: large cedar baking plank
- Preheat the oven to 375°F
- In a salad bowl, combine the mushrooms, lemon juice, olive oil, garlic, rub, salt, pepper and chopped herbs.
- Toss until completely coated.
- Transfer to the cedar plank, spreading to cover 95% of the surface.
Place the plank in the oven and bake for 12 to 15 minutes, or until the edges of the mushrooms are golden. Garnish with the lemon slice and herb sprigs.
Recipe from Passion & Palate, Recipes for a Generous Table, Copyright 2011, John Howie, Jody Ericson Dorow, Nancy Gellos, ShinShinChez LLC
Disclosure: I received a copy of Chef John Howie’s Passion & Palate as part of a gift package from IFBC (International Food Bloggers Conference.) No other compensation was provided and my opinions are my own.