Recipe: Side Roasted Wild Mushrooms
I love roasted wild mushrooms; it’s a great side dish for any roasted or game you may do during the Holiday season. You can pick your own selection of mushrooms; my selection is based on different colors and mushroom flavors — and are very easy to find. The cauliflower is great little touch to bring some crunch, and make it look like grated cheese. – Chef Herve Malivert, Director of Culinary and Pastry Arts
Check out the following recipe crafted by Chef Herve Malivert to add this fun funghi side dish to your holiday menu!
The wish mushroom side dish, shown here, in a completed warm mushroom salad with truffle emulsion. Created by Chef Herve Malivert.
Side Roasted Wild Mushrooms
Yields 8 to 10 portions
For roasted mushrooms:
- 3 lb Oyster Mushrooms
- 3 lb Hen of the hood mushrooms
- 3 lb Chanterelle
- 3 lb shitake mushrooms
- 3 lb Cremini mushrooms
- Grapeseed oil
- Salt & Pepper (to taste)
- 10 garlic cloves (sliced)
For the garnish:
- ¼ of a head of cauliflower
For the mushrooms:
- Clean all mushrooms and cut them into large similar sized pieces.
- In a hotel pan or a baking dish layout with thyme and garlic scatter all the mushrooms in 1 layer sprinkle salt, black pepper, and oil.
- Bake in a convection oven set at 375 degrees until roasted, and slightly golden and crisp.
For the garnish and plating:
- Remove the thyme and garlic from the warm mushrooms + place in a serving tray or individual side dishes container.
- Using a Microplane, grate some cauliflower on top.
This recipe was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.