Vegetables Mushrooms Mushroom Fricassee Be the first to rate & review! Mushrooms, roasted until tender, soak up flavor and moisture from a bright vinaigrette. By Michael Poiarkoff Updated on January 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 45 mins Total Time: 2 hrs 50 mins Yield: 8 Ingredients 1 pound fresh cremini mushrooms 12 ounces fresh hen-of-the-woods mushrooms 12 ounces fresh chanterelle mushrooms 1 1/4 cups olive oil, divided 1 1/2 teaspoons kosher salt, divided 1/4 cup Champagne vinegar 1 tablespoon finely chopped shallot 1 teaspoon finely chopped fresh thyme 1/4 teaspoon black pepper 1 teaspoon fresh lemon juice or aged balsamic vinegar Grilled bread, for serving Directions Preheat oven to 450°F. Gently wipe dirt and moisture from mushrooms using a clean towel. Use a bird's beak knife to trim any bruised or dried-out areas of mushrooms and to remove any dirt from gills. Roughly break up hen-of-the-woods mushrooms into bite-size pieces. Toss together cremini mushrooms and 1/4 cup oil in a large bowl; using a slotted spoon, transfer creminis to a baking sheet. Add hen-of-the-woods mushroom pieces, chanterelles, and 1/2 cup oil to bowl, and toss to coat. Using a slotted spoon, transfer mushroom mixture to a separate baking sheet. Place baking sheets in preheated oven, and roast until mushrooms are golden brown, 20 to 25 minutes. Remove from oven. Sprinkle creminis with 1/4 teaspoon salt; sprinkle hen-of-the-woods and chanterelle mushrooms with 1/4 teaspoon salt. Let cool to room temperature, about 5 minutes. Cut large creminis lengthwise into quarters. Whisk together Champagne vinegar, shallot, thyme, pepper, 3/4 teaspoon salt, and remaining 1/2 cup oil in a large bowl. Add mushrooms; toss to coat. Let stand at room temperature 2 hours. Sprinkle with remaining 1/4 teaspoon salt, and drizzle with lemon juice. Serve with grilled bread. Rate it Print