• 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

1. Preheat the oven to 425°F (220°C).
2. On a large rimmed sheet pan, toss the mushrooms with the olive oil and season well with salt and pepper.
3. Roast, tossing halfway through, until the mushrooms have lost their liquid and they become brown and golden in spots, 15 to 20 minutes.
4. Meanwhile, spread the sour cream onto the bottom of a wide shallow-mouthed bowl or platter and season with salt.
5. When the mushrooms are finished roasting, gently spoon them on top.
6. Top with the herbs and lemon zest and season with flaky salt.
7. Drizzle with chili or herb oil, if using.
8. Serve right away.

TO MAKE THE HERB OIL:

1. In a food processor, combine the basil, cilantro, and chives and pulse together until finely chopped.
2. Add the olive oil and pulse again until the mixture is silky and emulsified.
3. Transfer to a small bowl, stir in the lemon juice and kosher salt to taste.