Roasted Mushrooms with Sour Cream, Herbs, and Lemon

By Colu Henry

A delicious dish that comes together in just 30 minutes, we’re so excited to share this savory plate from Colu Henry. Here’s Colu on how it all came together: “My friend Devon Gilroy, the chef at Hotel Tivoli, runs an incredible mushroom farm here in Hudson out of an antique warehouse downtown.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 beautifully crisp and golden and plate them on top of a generous amount of sour cream; the opposition of textures and temperature just work. I like to drizzle the dish with chili or herb oil, and serve alongside anything.”

Ingredients

Serves: 4
2 pounds (910 g) mushrooms, such as shiitake, cremini, oyster, or maitake, torn roughly into pieces
¼ cup (60 ml) olive oil
Kosher salt and freshly ground black pepper
½ cup (120 ml) sour cream
¼ cup (13 g) mixed herbs, such as mint, chives, parsley, and tarragon, torn or roughly chopped
1 teaspoon lemon zest
Flaky salt, for serving
Crispy Garlic Chili Oil with Shallots and Fennel Seeds or Herb Oil (below), for drizzling (optional)

HERB OIL INGREDIENTS

½ cup (20 g) loosely packed fresh basil leaves (torn if large)
½ cup (20 g) roughly chopped, loosely packed fresh cilantro (both leaves and tender stems)
½ cup (25 g) roughly chopped fresh chives
½ cup (120 ml) olive oil
Generous squeeze of lemon juice
Kosher salt

Recipe

Preheat the oven to 425°F (220°C).
On a large rimmed sheet pan, toss the mushrooms with the olive oil and season well with salt and pepper.
Roast, tossing halfway through, until the mushrooms have lost their liquid and they become brown and golden in spots, 15 to 20 minutes.
Meanwhile, spread the sour cream onto the bottom of a wide shallow-mouthed 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.
Drizzle with chili or herb oil, if using.
Serve right away.

TO MAKE THE HERB OIL:

In a food processor, combine the basil, cilantro, and chives and pulse together until finely chopped.
Add the olive oil and pulse again until the mixture is silky and emulsified.
Transfer to a small bowl, stir in the lemon juice and kosher salt to taste.

Olive Oil

Wonder Valley Olive Oil is a cook's best friend. This beautiful bottle of California extra virgin olive oil has a smooth, verdant flavor and elevates everyday cooking and eating. Well-suited to all kinds of cooking demands, but just as delicious simply mopped up by a crusty loaf of bread. This timeless superfood delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2024 harvest oil was hand-picked from the sunny groves in Northern California's Lake County and pressed within hours of harvest by a master miller.

$38

Meet Colu Henry

Colu Henry is a writer, recipe-developer and frequent contributor to the New York Times and Food & Wine. She has worked in food for over 15 years and has learned what resonates with home cooks by creating elegant, yet approachable recipes without overthinking it. She is the author of Back Pocket Pasta, Colu Cooks: Easy Fancy Food and writes “Colu Cooks” on Substack. Colu splits her time between Hudson, NY and Nova Scotia, Canada with her husband where they are restoring an 1866 farmhouse by the sea.