Cook Along with Chef Deniz: Thanksgiving Sides - Roasted Wild Fall Mushrooms

September 24, 2020

Cook Along with Chef Deniz: Thanksgiving Sides - Roasted Wild Fall Mushrooms

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Join Chef Deniz and Angie in the Well Seasoned kitchen and get some tasty inspiration for your Thanksgiving dinner. In partnership with our friends from Otter Co-op we will be featuring all of the delicious LOCAL produce available at Otter.

Video Forthcoming - View it live at 5:30 PM at

Roasted Wild Fall Mushrooms With Cheese Curds Sherry And Lavender

Yields to 4


  • 2 lbs wild mushrooms such as, chanterelles, pine, cauliflower and porcini, or cultivated favourite variety if wild is not available.
  • 3 cloves garlic, puréed
  • 75 ml butter
  • 3 shallots, fine diced
  • 20ml french lavender flowers
  • 40ml sherry vinegar
  • 50ml port
  • 50ml heavy cream
  • 5 sprigs of thyme
  • 2 large sprigs of rosemary
  • 200ml cheese curds
  • 30ml parsley, chopped coarse


  1. Preheat your oven to 425F. Clean the mushroom very gently using a mushroom or a soft toothbrush from excess dirt. In a large frying pan sauté the mushrooms with a generous pinch of salt in olive oil. When mushroom starts to colour lightly after 3 minutes, drop in the butter, shallots, garlic, thyme, rosemary and lavender flowers.
  2. Glaze the pan with vinegar and cook it off, add protein wine and reduce by half. Add the cream and bring up to a boil. In an oven safe serving dish arrange the mushrooms and top up with cheese curds. Bake in the oven for 5 minutes or the curds are soft and squeaky. Sprinkle with parsley, optionally drizzle with white truffle oil and serve.


Prep Time: 5 Minutes

Cook time: 25 Minutes

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