Autumn rains bring a flourishing of wild, edible mushrooms. This recipe uses chicken of the woods, but any meaty, flavourful variety works. But, beware: many edible mushrooms have evil twins that lurk in the forest. Forage for consumption at your own risk.
Oven-Roasted Wild Mushrooms
Autumn rains bring a flourishing of wild, edible mushrooms. This recipe uses chicken of the woods, but any meaty, flavourful variety works. But, beware: many edible mushrooms have evil twins that lurk in the forest. Forage for consumption at your own risk.
- 6 oz wild mushrooms
- 2 tbsp extra virgin olive oil plus more for brushing
- salt and pepper
- 1 shallot diced (optional)
- 2 tbsp Italian parsley chopped (optional)
- 4 tbsp water
- lemon juice to taste
Preheat oven to 500°F. Trim mushrooms, removing stems and any old or dried bits. Scrape or wipe away dirt. Cut into ¼-inch slices and brush with olive oil. Season liberally with salt and pepper.
Preheat olive oil in large cast-iron skillet over medium-high heat. Add mushrooms in a single layer. When sizzling, transfer skillet to oven. Roast 10–15 minutes, until mushrooms have begun to brown. Return pan to stovetop over medium high. Add water (carefully; it may spit) and shallot and parsley, if using. Stir frequently for 2 minutes or until water has reduced and emulsified with the oil. Serve mushrooms with a few drops of lemon juice.
Pair it with garlic-rubbed toast
Toast sourdough or baguette rounds until golden. Slice a peeled clove of garlic and rub the cut sides onto the toasts. Drizzle with a little olive oil. This recipe originally appeared in our Sept/Oct ’23 issue.
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