Serves: 6

Roasted Hen of the Wood Mushrooms with Capers, Parsley, Vermouth and Crème Fraiche

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


  • 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 


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. 

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