Cedar Plank Roasted Mushrooms

Hydrate the Plank

1. Submerge cedar plank in water.

   • If ⅜", submerge for 1 hour.

   • If ½" (or very dry or porous), submerge for 2 hours.

2. Weigh it down with a plate or heavy can to ensure it stays fully submerged.

(When sufficiently hydrated, it should feel noticeably heavier and water-logged vs. when it was dry; and it should feel uniformly cool, damp, and slightly swollen, with no dry, chalky patches or dusty grain on the surface.)

Prepare the Mushroom Rub

1. Combine dried mushrooms in a food processor, and pulse until coarsely ground.

2. Add salt, pepper, thyme, and lemon zest. Pulse until finely ground.

3. Measure out 1 ½ tsp. mushroom rub and reserve (set aside).

4. Transfer remainder (about ½ cup) to a small airtight container, and store for future use in a cool, dark, dry place. (Keeps up to 1 month, and is great for flavoring soup stocks and other dishes.)

Roast the Mushrooms

1. Preheat oven to 400°F.

2. Pat the soaked cedar plank dry with a paper towel.

3. Lightly oil the side of the plank where the mushrooms will rest (prevents sticking).

4. Mix the reserved 1 ½ tsp. mushroom rub with the olive oil, lemon juice, garlic, salt, pepper, and herbs.

5. Place the cleaned, fresh mushrooms in a medium mixing bowl.

6. Drizzle the seasoned mixture over the mushrooms and toss to coat.

7. Arrange the seasoned mushrooms in a single layer in the center of the plank, leaving a small border of wood exposed around the edges.

8. If any seasoning liquid remains in the bowl, you can drizzle a few drops over each mushroom.

9. Transfer loaded plank to oven.

10. Bake at 400°F until edges of the mushroom pieces are golden (10 to 12 minutes).*

Cool and Serve

1. Transfer plank from oven to a trivet or heat-safe surface, and cool for 3 to 5 minutes.

2. Use the plank as a dramatic, aromatic serving platter. (It will be hot, so place it on a sturdy, heat-resistant trivet on your table.)

3. Garnish with thyme, rosemary, and sage sprigs and lemon slice.

* The damp wood will normally release a faint, wispy, white vapor, carrying a clean, aromatic cedar scent. This is the steaming process that flavors the food. However, if you see smoke (thick, gray or heavy white) and accompanied by a sharp, acrid, burning smell, it usually means the oven is too hot, the plank wasn't soaked long enough, or the wood is hanging too close to a heating element.