Johns Cedar Plank Roasted Mushrooms Recipes

JOHN'S CEDAR PLANK ROASTED MUSHROOMS

Steps:

• Preheat oven to 400 degrees. In a medium bowl, combine creminis, portobellos, chanterelles, shiitakes, mushroom seasoning, olive oil, lemon juice, garlic, salt, pepper, and chopped thyme, rosemary, and sage. Toss to coat.
• Arrange mushrooms on a cedar plank. Transfer to oven. Bake until edges are golden, 10 to 12 minutes. Garnish with thyme, rosemary, and sage sprigs, and lemon slice; serve immediately.

CEDAR PLANK-ROASTED CRAB-STUFFED MUSHROOMS

Steps:

• Melt the butter in a medium skillet over medium-high heat.
• Add the celery, carrot, and shallot and saute', stirring constantly, until slightly tender and aromatic, 2 to 3 minutes.
• Add the cream and reduce by half, 3 to 5 minutes.
• Set aside to cool.
• While the vegetable mixture is cooling, preheat the oven to 375 degrees F.
• Snap the stems from the mushrooms and discard.
• Be sure to remove the entire stem, leaving a good cavity for the filling.
• Wipe the caps clean, then season lightly with salt and pepper.
• Set aside.
• When the vegetable mixture is cool, add the crabmeat, tarragon, and about 1/4 tsp of pepper, stir until well combined.
• Fill each mushroom cap with stuffing (about 2 tsp's), mounding it slightly.
• Top each stuffed mushroom with a pinch of the Asiago cheese and set the mushrooms on a cedar roasting plank.
• Bake until the cheese is slightly browned and the filling is heated through, 10 to 15 minutes.
• Drizzle the lemon juice over the mushrooms and sprinkle with the chives (if using).
• Serve warm, directly from the plank.
• Or, if you've used a baking sheet, transfer the mushrooms to a platter for serving.
• Note: If you're interested in more information about plank cooking, Palisade restaurant's chef John Howie has a site at www.
• plankcooking.
• com.

CEDAR PLANK ROASTED SALMON

Steps:

• Line a baking sheet with parchment paper. Sprinkle both sides of salmon with rub, about 3/4 teaspoon per piece. Rub seasonings into salmon. Place two pieces of salmon on their side, with the skin back to back, on the prepared baking sheet, and refrigerate, uncovered, for at least 2 hours and up to 12 hours.
• Preheat oven to 375 degrees. Meanwhile, prepare an ice-water bath. Bring a medium saucepan of water to a boil; add salt. Add carrots, and cook for 1 minute. With a slotted spoon, transfer carrots to ice-water bath. Place potatoes in a separate small saucepan, and cover with water; bring to a boil. Reduce heat to simmer, and cook until tender, about 10 minutes. With slotted spoon transfer to ice-water bath. When vegetables are cool, drain and reserve.
• Transfer the pairs of salmon fillets, with the skin still back to back, onto center of cedar plank. In a medium bowl, combine carrots, potatoes, pepper, and mushrooms. Add 2 teaspoons lemon juice, the oil, 1 teaspoon salt, pepper, parsley, and garlic. Toss to combine. Transfer vegetables to cedar plank, surrounding salmon. Sprinkle with remaining lemon juice.
• Transfer plank to oven. Bake salmon for 8 minutes. Remove from oven. Turn fish over, and return to oven. Bake until internal temperature of salmon measures 120 degrees on an instant-read thermometer, an additional 6 to 8 minutes.
• Remove from oven. Serve directly on plank, or transfer to plates. Brush with melted butter, if desired. Garnish with lemon slices, and serve immediately.