Roasted Mushrooms with Sour Cream, Herbs, and Lemon
A delicious dish that comes together in just 30 minutes, we’re so excited to share this savory plate from Colu Henry. Here’s Colu on how it all came together: “My friend Devon Gilroy, the chef at Hotel Tivoli, runs an incredible mushroom farm here in Hudson out of an antique warehouse downtown. His mushrooms are the most beautiful I have ever seen and for a good part of the spring, I happily ate mostly mushrooms, which is how this recipe came about. 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. I like to drizzle the dish with chili or herb oil, and serve alongside anything.”
- Serves: 4
- 2 pounds (910 g) mushrooms, such as shiitake, cremini, oyster, or maitake, torn roughly into pieces
- ¼ cup (60 ml) olive oil
- Kosher salt and freshly ground black pepper
- ½ cup (120 ml) sour cream
- ¼ cup (13 g) mixed herbs, such as mint, chives, parsley, and tarragon, torn or roughly chopped
- 1 teaspoon lemon zest
- Flaky salt, for serving
- Crispy Garlic Chili Oil with Shallots and Fennel Seeds or Herb Oil (below), for drizzling (optional)
HERB OIL INGREDIENTS
- ½ cup (20 g) loosely packed fresh basil leaves (torn if large)
- ½ cup (20 g) roughly chopped, loosely packed fresh cilantro (both leaves and tender stems)
- ½ cup (25 g) roughly chopped fresh chives
- ½ cup (120 ml) olive oil
- Generous squeeze of lemon juice
- Kosher salt
- 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.
TO MAKE THE HERB OIL:
- In a food processor, combine the basil, cilantro, and chives and pulse together until finely chopped.
- Add the olive oil and pulse again until the mixture is silky and emulsified.
- Transfer to a small bowl, stir in the lemon juice and kosher salt to taste.