Marinated Woodland Mushroom Medley
This marinated woodland mushroom medley gets marinated AFTER being roasted, creating the perfect thing to bring out with crackers for guests!
Use any mix of seasonal wild, farmed, or store-bought mushrooms.
I used a wild mix consisting of lobster mushroom, black trumpet, yellowfoot chanterelle, cinnabar chanterelle, golden chanterelle, old man of the woods, puffball, and hedgehog mushrooms.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- YieldServes 6-8 as an appetizer
Ingredients
To Cook
- 1-2lbs mixed fresh mushrooms
- 1/4 cup olive oil
- 1-2 red chilies, chopped
- 6 cloves garlic, smashed
- 3 thyme sprigs
- Kosher salt
- Black pepper
To Marinate
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- Juice and zest from 1/2 a lemon
- 1 tablespoon high quality vinegar
- Flaky salt
Preparation
Preheat oven to 400°F.
Clean and trim all of the mushrooms.
Cut them into bite-sized pieces and add them to a bowl.
Add the olive oil, chilies, garlic, thyme sprigs, and a good pinch of salt and pepper. Mix well.
Transfer to a sheet pan and put in the oven for 30 minutes, stirring once or twice half way through.
Dump the cooked mushrooms into a bowl and add the olive oil, garlic, lemon juice, lemon zest, vinegar, and a pinch of flaky salt.
Mix well, and let marinade for at least 30 minutes (you can also put in the fridge to marinate overnight, then warm to serve).
Serve with crackers, sliced baguette, or crusty bread. Enjoy!
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