When Chef Henry goes foraging we are always excited to see what treasures he finds. On a recent excursion he brought back beautiful morels which he roasted on a cedar plank and topped with a savory garnish. Pour a glass of pinot noir for a perfect pairing. Cheers!
Soak cedar plank for one to two hours in water.
Pre-heat oven to 425°
1lb wild mushrooms, washed (substitute your favorite type when wild is unavailable)
1 1/2 Tablespoons Extra Virgin Olive Oil
Salt and pepper to taste
- Mix above ingredients together in a bowl.
- Place soaked cedar planks on a cookie sheet pan.
- Roast mushrooms on cedar planks, stirring occasionally, until tender and slightly crispy. Approximately 20-35 minutes.
While mushrooms are cooking prep your garnish.
1 small shallot, tiny diced
1 sprig thyme, leaves only
2 Tablespoons butter
1 Tablespoon fresh parsley, rough chop
Lemon to squeeze
- In a small sauté pan, melt butter, sweat shallots and thyme. About 3 minutes.
- When mushrooms are finished , toss with shallot mix, add parsley and fresh squeezed lemon to taste. Adjust salt and pepper as needed.
Suggested wine pairing: 2015 Dundee Hills Pinot Noir
As we expand our culinary program we are excited to offer experiences like last month’s Reserve Pairing and our ongoing Farm & Forage experience. To learn more about Farm & Forage and to book your seat, click here.