Cedar Plank Roasted Mushrooms

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By Todd Johnson

Ingredients

Cedar Plank Roasted Mushrooms - 12/5/2005

4 oz. Portobello mushroom 4 oz. Chanterelle mushroom
4 oz. Cremini mushroom 3 Tbl. olive oil
Juice of 1/2 lemon 1/2 tsp. garlic
1/2 tsp. salt 1/4 tsp. black pepper
1 tsp. parsley 1/4 tsp. sage
1/4 tsp. rosemary 1/2 tsp. thyme
2 tsp. Porcini mushroom rub 1 cedar cooking plank

Directions

Dice mushrooms into 1" pieces. Place in a bowl with the olive oil, lemon juice and garlic. Season with salt and pepper. Add parsley, sage, rosemary, thyme and Porcini mushroom rub. Toss until the mushrooms are completely coated.

Chef Howie has the Porcini rub and cedar cooking planks available on his website at plankcooking.com. You can also find the planks at Made in Washington stores and at selected Larry's Markets.

Place mushroom mix on the cedar plank. Bake in at 375 degree oven for 10-12 minutes until the edges are golden. You can serve the mushrooms right off the plank. Serves 2.

Recipe from John Howie, Seastar Restaurant

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