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!
Yield 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
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.