8 cups hen of the wood mushrooms, pulled into small clusters
Kosher salt to season
1⁄4 cup olive oil
1⁄4 cup shallots, minced
1 tablespoon chopped capers
1 cup dry vermouth
Zest of 2 lemons
1⁄2 cup chopped parsley
1 teaspoon ground black pepper
1⁄2 cup crème fraiche


Prepare oven according to Mugnaini’s High Roasting Environment, 625 – 675˚F.

Preheat a roasting pan in the center of the oven for 10 minutes. Toss the mushrooms, kosher salt and olive oil together in a large bowl and when the pan is very hot, pull forward and add the mushrooms. Push the pan back to the center of the oven cook for 5 minutes. Add the shallots and capers and stir them in with the mushrooms and roast for another 5 minutes.

Deglaze the pan with the vermouth and reduce by 3/4’s. Add the lemon zest, chopped parsley, black pepper and crème fraiche, stir to incorporate. Let the crème fraiche melt and come to a boil before removing and serving.