Mushrooms
- Cedar
Plank Roasted
| INGREDIENTS: |
Yield: 1 Serving |
| Portabella Mushrooms - cut into 1
1/2" - 2" chunks, some stem is okay to use |
8 oz's wt. |
| Cimini Mushrooms - cut in half,
stem is okay to use |
8 oz's wt |
Chanterelle Mushrooms - cut into
2" - 2 1/2" pcs. , stem is okay to use
* Other seasonal wild mushrooms can be
substituted
|
When in season
substitute for above. |
| Lemon Seasoning Oil - recipe
follows |
1 fl. oz |
| Mushroom Crust - recipe follows |
1 1/2 tsp. |
| Salt - kosher |
1/8 tsp. |
| Pepper - fresh ground |
1/8 tsp. |
| Herb Mix - recipe follows |
1 1/2 tsp. |
| Lemon Slice - 1/6th (1/2"
thick) |
1 each |
| Sage Sprig - large |
1 each |
| Thyme Sprig - large |
1 each |
| Rosemary Sprig - large |
1 each |
LEMON SEASONING OIL
INGREDIENTS: |
Yield: 3/4 cup |
| Olive Oil |
1/2 cup |
| Fresh Lemon Juice |
1 Tbsp. + 1 tsp. |
| Garlic - fresh, minced |
1/2 tsp. |
| Salt - kosher |
1/2 tsp. |
| Pepper - fresh ground |
1/2 tsp. |
| Parsley - minced |
1 Tbsp. + 1 tsp. |
FISH
DRY RUB SEASONING PROCEDURES:
-
Place
all in ingredients into a food processor and process until well
blended.
-
Transfer,
label, wrap tightly and store at room temperature for service.
LEMON
SEASONING OIL PREPARATION:
-
Combine
and blend together all the ingredients. Transfer, label and store
refrigerated until needed.
| HERB MIX INGREDIENTS: |
Yield: 1 1/2 tsp. |
| Thyme - fresh leaves, chopped |
1 tsp. |
| Rosemary - fresh leaves, minced |
1/4 tsp. |
| Sage - fresh leaves, minced |
1/4 tsp. |
HERB
MIX PROCEDURES:
-
Mix
all ingredients together and hold for service.
| MUSHROOM CRUST INGREDIENTS: |
Yield: 1 1/2 tsp. |
| Dried Porcini Mushrooms - processed
to a fine powder |
1/2 tsp. |
| Dried Morel Mushrooms - processed
to a fine powder |
1/2 tsp. |
| Kosher Salt |
1/8 tsp. |
| Whole Dried Thyme |
1/4 tsp. |
| Lemon Zest - minced |
1/4 tsp. |
| White Pepper |
Pinch to taste |
MUSHROOM
CRUST PROCEDURES:
-
Combine
and process all ingredients in a Robo Coupe until a fine powder is
achieved. Transfer, wrap and store at temperature until needed.
PROCEDURES:
-
Toss
the mushrooms, lemon seasoning oil, salt, pepper, mushroom crust, herb
mix and mushrooms in a salad bowl until completely coated.
-
Transfer
and place on the cedar plank covering 95% of the plank.
-
Place
cedar plank into a 375-400 degree convection oven. Bake for
approximately 10-12 minutes, until the edges are golden and pull from
the oven.
-
Garnish
next to the mushrooms with the herb sprigs in a bunch and the lemon
slice. Serve.
|
