Colu Henry's Roasted Mushrooms with Sour Cream, Herbs, and Lemon
" I roast them until they turn beautifully crisp and golden and plate them on top of a generous amount of sour cream; the opposition of textures and temperature just work. The dish is finished with a showering of your choice of herbs and my choice of lemon zest. I also like to drizzle the dish with chili or herb oil, depending on what's in my fridge. Serve alongside anything." - Colu Henry
Equipment
- 1 Large rimmed sheet pan,
Ingredients
- 2 pounds mushrooms 910g, such as shiitake, cremini, oyster, or maitake, torn roughly into pieces
- ¼ cup olive oil 60 ml
- kosher salt
- freshly ground black pepper
- ½ cup sour cream 120ml
- ¼ cup mixed herbs 13g, such as mint, chives, parsley, and tarragon, torn or roughly chopped
- 1 tsp lemon zest
- flaky salt for serving
- crispy Garlic Chili Oil with Shallots and Fennel Seeds for drizzling (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- On a large rimmed sheet pan, toss the mushrooms with the olive oil and season well with salt and pepper.
- Roast, tossing halfway through, until the mushrooms have lost their liquid and they become brown and golden in spots, 15 to 20 minutes.
- Meanwhile, spread the sour cream onto the bottom of a wide shallow-mouthed bowl or platter and season with salt. When the mushrooms are finished roasting, gently spoon them on top. Top with the herbs and lemon zest and season with flaky salt. Drizzle with chili or herb oil, if using. Serve right away.
Notes
SERVES 4
TIME 30 minutes
TIME 30 minutes