Wood Oven Roasted Wild Mushroom Recipe

Make the saltwater cure: in a large bowl combine 3 cups cold water with 1 1/2 tablespoons kosher salt. Stir until the salt dissolves.

Add mushrooms to the saltwater and gently press them beneath the surface so they are fully submerged. Let sit 12–20 minutes. This step firms the mushrooms, concentrates flavor and removes some soil; do not over-salt—we will rinse.

Meanwhile preheat a wood-fired oven (or conventional oven set to 500°F / 260°C) and position a pizza stone or heavy cast-iron baking sheet inside to heat for at least 30 minutes. If using a wood oven, target a roasting surface temperature of about 700–800°F for the initial sear, with ambient oven temperature settling to 500–600°F.

After curing, drain mushrooms in a colander and rinse briefly under cold running water to remove excess salt. Shake off excess water and spread on a clean kitchen towel or paper towels to dry for 5–10 minutes. Pat dry—moisture will steam otherwise.

Toss the drained mushrooms with 2 tablespoons extra-virgin olive oil, the fresh thyme sprigs (tuck most stems under mushrooms so the leaves roast with them), and 1 teaspoon freshly ground black pepper. Adjust lightly for salt if needed (they should be mildly seasoned).

Spread the mushrooms in a single layer on a piece of parchment or a well-oiled cast-iron pan that will fit in the wood oven. Drizzle with 1 tablespoon olive oil just before roasting.

Roast the mushrooms in the wood oven (or in the preheated conventional oven) for 8–12 minutes, turning once halfway, until edges begin to caramelize and juices appear. If using very high wood-oven surface heat, keep an eye to avoid burning; short bursts of direct heat give better color and flavor.

While mushrooms roast, make the black garlic ricotta: in a small bowl combine 1 cup whole-milk ricotta with 3 mashed black garlic cloves. Stir until smooth and evenly colored.

Fold in 1 teaspoon lemon zest, 1/2 teaspoon lemon juice, 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust—ricotta should be savory with a mildly sweet, caramelized garlic note. Chill briefly if preparing ahead.

When mushrooms are nearly done (after the 8–12 minute roast), remove the pan from the oven. Remove or tuck out thyme stems, then arrange mushrooms evenly and top with the 6 ounces grated or thinly sliced farmstead fontina, distributing so the cheese will melt over most pieces.

Return the pan briefly to the oven (1–2 minutes) just until fontina melts and becomes glossy—watch closely so the cheese browns lightly but does not burn.

Remove from oven. Dollop 1/2 cup sundried tomato jam in small spoonfuls across the mushrooms and melted fontina, leaving some mushrooms exposed. The jam provides bright umami-sweet contrast.

Scatter microgreens or chopped parsley over the top, drizzle any remaining tablespoon of olive oil if desired, and finish with flaky finishing salt to taste (about 1/2 teaspoon) if using.

Serve hot from the pan as a shareable appetizer or component of a larger wood-oven menu. Provide crusty bread or crostini if desired.