Page 52 - Valley Table - Spring 2023

z Roasted Mushrooms with Sour Cream, Herbs, and Lemon
SERVES 4
Roasted Mush- rooms with Sour Cream, Herbs, and Lemon
My friend Devon Gilroy, the chef at Hotel Tivoli, runs an incredible mushroom farm here in Hudson out of an antique warehouse. If you ever come to visit, I’ll try to take you there; it’s very special. When the pandemic hit, many of his restaurant accounts closed and he quickly pivoted, doing online orders of mush- rooms for regular people like myself, and I was very eager to support. 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 beautiful- ly crisp and golden and plate them on top of a generous amount of sour cream; the opposition of textures and temperature just work. The dish is finished with your choice of herbs and my choice of lemon zest. I also like to drizzle the dish with chili or herb oil, depending on what’s in my fridge.
TIME 30 minutes
INGREDIENTS
2 pounds mushrooms, such as shiitake, cremini, oyster, or maitake, torn roughly into pieces
1⁄4 cup olive oil
Kosher salt and freshly
ground black pepper
1⁄2 cup sour cream
1⁄4 cup mixed herbs, such as
mint, chives, parsley, and tarragon, torn or roughly chopped
1 teaspoon lemon zest Flaky salt, for serving
METHOD
Preheat the oven to 425°F
1 On a large rimmed sheet pan, toss the mushrooms with the olive oil and season well with salt and pepper.
2 Roast, tossing halfway through, until the mushrooms have lost their liquid and they become brown and golden in spots, 15–20 minutes.
3 Meanwhile, spread the sour cream onto the bottom of a wide shallow 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. Serve right away.
50 TheValleyTable | March—May2023