Ingredients
6 ounces cremini mushrooms, halved lengthwise
4 ounces portobello mushrooms, trimmed and cut into 1 1/2-inch pieces
2 ounces chanterelle mushrooms, cut into 2-inch pieces
2 ounces shiitake mushrooms, stemmed and halved
1 1/2 teaspoons Mushroom Seasoning
2 tablespoons olive oil
1 teaspoon freshly squeezed lemon juice
1/2 small clove garlic, minced
1/8 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 teaspoon finely chopped fresh thyme, plus 1 sprig for garnish
1/4 teaspoon finely chopped fresh rosemary, plus 1 sprig for garnish
1/4 teaspoon finely chopped fresh sage, plus 1 sprig for garnish
One 1/2-inch-thick slice lemon, for garnish
Preparation
Preheat oven to 400 degrees. In a medium bowl, combine creminis, portobellos, chanterelles, shiitakes, mushroom seasoning, olive oil, lemon juice, garlic, salt, pepper, and chopped thyme, rosemary, and sage. Toss to coat.
Arrange mushrooms on a cedar plank. Transfer to oven. Bake until edges are golden, 10 to 12 minutes. Garnish with thyme, rosemary, and sage sprigs, and lemon slice; serve immediately.
