Roasted Mushrooms with Chile-Lemon Oil



  • 34 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 14 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


  1. 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.
  2. 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.
  3. 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.
  4. 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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