ROASTED MUSHROOMS WITH CHILE-LEMON OIL
- 3⁄4 cup extra-virgin olive oil
- 4 garlic cloves, smashed
- 1 medium shallot, peeled and halved
- 1 Tbsp. fresh thyme leaves, plus more, for garnish
- 2 medium Fresno chiles (1 halved lengthwise; 1 thinly sliced crosswise, for garnish)
- Zest of 1 lemon, removed with a vegetable peeler
- 1 1⁄4 lb. mixed wild mushrooms, such as maitake, enoki, lion’s mane, and oyster (8 cups, trimmed)
- Kosher salt and freshly ground black pepper
- Flaky sea salt, for serving
- In a small pot over medium heat, add the olive oil, garlic, and shallot, and bring to a simmer. Remove from the heat, then stir in the thyme, halved chile, and lemon zest. Set the oil aside to steep at room temperature for 15–20 minutes.
- Preheat the oven to 450°F. Meanwhile, transfer the oil mixture to a blender, and blend until completely smooth. Set a fine mesh strainer over a large glass measuring cup and strain the oil, pressing on the solids with the back of a spoon or silicone spatula to extract as much liquid as possible. Discard any solids.
- In a large bowl, toss the mushrooms and the oil mixture to combine. Season with kosher salt and black pepper, then spread the mushrooms out on a large rimmed baking sheet. Transfer to the oven, and bake, stirring every 5 minutes, until the mushrooms are tender and golden brown, 18–20 minutes.
- Transfer the mushrooms to a large platter, and garnish with additional thyme leaves and chile slices. Lightly sprinkle with flaky sea salt, and serve warm or at room temperature.
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