- 7
- 45 mins
- 170 mins
Ingredients
- 1 pound fresh cremini mushrooms
- 12 ounces fresh hen-of-the-woods mushrooms
- 12 ounces fresh chanterelle mushrooms
- 1 1/4 cups olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/4 cup Champagne vinegar
- 1 tablespoon finely chopped shallot
- 1 teaspoon finely chopped fresh thyme
- 1/4 teaspoon black pepper
- 1 teaspoon fresh lemon juice or aged balsamic vinegar
- Grilled bread, for serving
Preparation
Step 1
Preheat oven to 450°F. Gently wipe dirt and moisture from mushrooms using a clean towel. Use a bird's beak knife to trim any bruised or dried-out areas of mushrooms and to remove any dirt from gills. Roughly break up hen-of-the-woods mushrooms into bite-size pieces. Toss together cremini mushrooms and 1/4 cup oil in a large bowl; using a slotted spoon, transfer creminis to a baking sheet. Add hen-of-the-woods mushroom pieces, chanterelles, and 1/2 cup oil to bowl, and toss to coat. Using a slotted spoon, transfer mushroom mixture to a separate baking sheet.
Step 2
Place baking sheets in preheated oven, and roast until mushrooms are golden brown, 20 to 25 minutes. Remove from oven. Sprinkle creminis with 1/4 teaspoon salt; sprinkle hen-of-the-woods and chanterelle mushrooms with 1/4 teaspoon salt. Let cool to room temperature, about 5 minutes. Cut large creminis lengthwise into quarters.