Roasted Mushrooms with Chile-Lemon Oil

Chili lemon mushroom
Roasted Mushrooms with Chile-Lemon Oil
Mixed mushrooms are tossed with chile-lemon oil and roasted, resulting in a flavorful, umami-packed dish.Matt Taylor-Gross

When we received a delivery of wild mushrooms from NYC-based forager Tama Matsuoka Wong, our Test Kitchen team set out to make something simple but exciting, something you could make with any sort of wild mushroom you might find at the market or on your own foraging trip. This recipe fits the bill, and calls for roasting rather than sautéing—meaning that the process is mostly hands-off, but yields tender, flavorful mushrooms, and an ideal side to almost any dish.

Roasted Mushrooms with Chile-Lemon Oil
This easy side dish makes the most of earthy, mixed wild mushrooms and gets a bright kick of flavor from the chile and lemon.
Yield: serves 4-6 as a side dish
Time: 45 minutes

Ingredients

  • 34 cup olive oil
  • 4 garlic cloves, peeled and smashed
  • 1 shallot, peeled and halved
  • 1 tbsp. thyme leaves, plus more to garnish
  • 2 Fresno chiles (1 stemmed, seeded, and halved lengthwise; 1 thinly sliced crosswise, to garnish)
  • 1 lemon, zest removed with a vegetable peeler
  • 1 14 lb. mixed mushrooms, such as maitake, enoki, lion’s mane, and oyster (8 cups trimmed)
  • Kosher salt and freshly ground black pepper
  • Flaky sea salt, to garnish

Instructions

  1. Heat oven to 450°. In a small saucepan, combine the olive oil with the garlic and shallot, and bring to a simmer over medium heat. Remove the oil from the heat, and stir in the thyme, halved chile, and lemon peels. Let the oil sit for 15 minutes to infuse flavors. Transfer the oil to a blender, and blend until smooth. Pour the oil through a fine sieve set over a bowl, and discard any solids.
  2. In a large bowl, tear the mushrooms into 2-inch pieces. Pour the oil over the mushrooms, toss to combine, and season with salt and pepper. Spread the mushrooms onto a baking sheet in a single layer, and then bake, stirring every 5 minutes, until golden brown, about 20 minutes total.
  3. Transfer the mushrooms to a platter, and garnish with more thyme leaves, the sliced chili, and flaky sea salt before serving.