Best Cedar Planked Mushrooms Recipes

JOHN'S CEDAR PLANK ROASTED MUSHROOMS

John's Cedar Plank Roasted Mushrooms image

Cooking with cedar planks, a northwest Native American tradition, involves heating the wood to release its aromatic essence, which the food absorbs as it cooks. John Howie, executive chef for Seattle's Palisades restaurant, has modified this technique and created a cedar plank roasted mushrooms recipe that can be made in your oven, with delicious results.

Provided by Martha Stewart

Number Of Ingredients 14

Ingredients

6 ounces cremini mushrooms, halved lengthwise
4 ounces portobello mushrooms, trimmed and cut into 1 1/2-inch pieces
2 ounces chanterelle mushrooms, cut into 2-inch pieces
2 ounces shiitake mushrooms, stemmed and halved
1 1/2 teaspoons Mushroom Seasoning
2 tablespoons olive oil
1 teaspoon freshly squeezed lemon juice
1/2 small clove garlic, minced
1/8 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 teaspoon finely chopped fresh thyme, plus 1 sprig for garnish
1/4 teaspoon finely chopped fresh rosemary, plus 1 sprig for garnish
1/4 teaspoon finely chopped fresh sage, plus 1 sprig for garnish
One 1/2-inch-thick slice lemon, for garnish

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 PLANKED BURGERS

Cedar Planked Burgers image

Bobby says, "This recipe proves that cedar plank cooking is not just for salmon anymore. Cooking burgers over cedar planks creates amazing flavor, infusing every bite with smoky complexity. This is a fun and creative way to serve hamburgers at your next outdoor barbecue."

Provided by Bobby Flay

Time 3h35m

Yield 4 servings

Number Of Ingredients 22

Ingredients

4 portobello mushrooms, stems removed
4 shiitake mushrooms, stems removed
2 Walla Walla onions, peeled and cut into 1/4-inch slices
Canola oil
Salt and freshly ground black pepper
2 untreated cedar planks, each about 5 by 12 inches, soaked in water to cover for at least 2 hours (available at hardware stores)
1 1/2 pounds ground chuck (80-percent lean)
1 cup Red Wine Barbeque Sauce, recipe follows
8 slices good-quality aged white Cheddar
4 hamburger buns, split and lightly toasted on the grill
1 1/4 cups ketchup
2 tablespoons ancho chile powder
2 tablespoons honey
2 tablespoons molasses
2 tablespoons dark brown sugar
1 heaping tablespoon Dijon mustard
1 tablespoon paprika
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon chile de arbol or cayenne powder
1 canned chipotle chile in adobo, chopped
2 cups dry red wine, such as pinot noir

Steps:

For the grilled mushrooms and onions: Prepare a charcoal grill for direct and indirect heat. Brush the portobello mushrooms, shiitake mushrooms and onions with oil on both sides and season with salt and pepper. Grill over direct heat on both sides until slightly charred and just cooked through, 4 to 5 minutes per side. Reserve for the burgers.
For the burgers: Remove the planks from the water and place them over direct heat for about 2 minutes per side. Remove the planks from the grill and brush the top side with oil.
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Brush with canola oil and sprinkle with salt and pepper. Put the burgers on the grill over direct heat and cook until nicely charred, about 3 minutes. Flip and cook until the second side is charred, about 3 minutes. Place 2 burgers on each cedar plank. Put the planks over indirect heat, brush each burger with 1 tablespoon Red Wine Barbeque Sauce and top each with 2 slices of cheese. Cover the grill to melt the cheese and finish cooking, about 5 minutes.
Put the burgers on the bottom buns and top each with more barbeque sauce, some mushroom caps, some grilled onions and the top bun. Serve immediately.
Combine the ketchup, 1 cup water, ancho chile powder, honey, molasses, sugar, mustard, paprika, vinegar, Worcestershire sauce, chile de arbol, and chipotle chile in a medium saucepan over medium heat. Bring to a simmer and cook until thickened, about 30 minutes, stirring occasionally.
Meanwhile, bring the wine to a simmer in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 20 minutes. Stir the reduced wine into the sauce. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. (The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.)

CEDAR-PLANK STUFFED PORTOBELLOS

Cedar-Plank Stuffed Portobellos image

When we were newlyweds, my father-in-law made us stuffed portobello mushrooms. I've tweaked the recipe for our tastes. I like to serve it with salad and potato wedges. -Katie Stemp, Tacoma, Washington

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 cedar grilling planks
1/2 pound fresh chorizo or bulk spicy pork sausage
10 bacon strips, diced
1 large sweet red pepper, finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon cayenne pepper
1/2 cup grated Parmesan cheese
6 large portobello mushrooms (4 to 4-1/2 inches)

Steps:

Soak planks in water at least 1 hour. In a large skillet, cook chorizo and bacon over medium heat 10-12 minutes or until chorizo is fully cooked and bacon is crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add pepper and onion to drippings; cook and stir over medium-high heat 3-4 minutes or until tender. Add garlic, pepper flakes and cayenne; cook 30 seconds longer. In a large bowl, combine meat mixture, vegetable mixture and cheese; set aside., Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with meat mixture., Place planks on grill rack over direct medium heat. Cover and heat 3-4 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready.) Turn planks over; place mushroom caps on planks. Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender.

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