Recipe: Oven-roasted wild mushrooms

—SASHA CHAPMAN

Autumn rains bring a flourishing of wild, edible mushrooms. This recipe uses chicken of the woods, but any meaty, flavourful variety works. But, beware: many edible mushrooms have evil twins that lurk in the forest. Forage for consumption at your own risk. MAKES 4 SERVINGS 6 oz wild mushrooms2 tbsp extra virgin olive oil, plus more for brushingsalt and pepper1 shallot, diced (optional)2 tbsp Italian parsley, chopped (optional)4 tbsp waterlemon juice, to taste 1 Preheat oven to 500°F. Trim mushrooms, removing stems and any old or dried bits. Scrape or wipe away dirt. Cut into ¼-inch slices and brush with olive oil. Season liberally with salt and pepper. 2 Preheat olive oil in large cast-iron skillet over medium-high heat. Add mushrooms in a single layer. When sizzling, transfer skillet to oven. Roast 10–15…

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Cottage Life (Digital) - 1 Issue, September/October 2023

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