Mushroom Medley in Parchment with Rosemary and Gremolata
"“Gremolata,” says Chef Canora, “ is like Italian MSG. It makes everything taste good.” It’s important, he adds, to chop the parsley, lemon zest, and garlic cloves together, not separately. Ready-made parchment packets are available in the supermarket’s foil-and-plastic-wrap aisle...."
INGREDIENTS
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1 oz. dried porcini mushrooms
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1 cup lightly packed coarsely chopped fresh parsley leaves
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2 large lemons, 1 grated to yield 1 Tbs. zest and squeezed to yield 3 Tbs. juice, the other thinly sliced
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5 medium cloves garlic
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Kosher salt
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1/4 cup olive oil
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2-1/4 lb. mixed mushrooms, such as cremini, maitake, shiitake, white button, and oyster, cleaned, trimmed, and quartered (about 4 cups)
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2 sprigs fresh rosemary, lightly crushed
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Freshly ground black pepper
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