YIELD Serves 4

TIME 30 minutes

INGREDIENTS

• 2 oz. firm feta cheese

• 1 tbsp extra-virgin olive oil

• 1 clove garlic, peeled and finely grated

• 3/4 tsp dried oregano

• 1/2 tsp lemon juice

• 1/2 tsp kosher salt

• fresh black pepper to taste

• 1 lb. maitake mushrooms, kept mostly whole

• honey, for drizzling

• sea salt, to taste

INSTRUCTIONS

• Heat oven to 425ºF.

• In a small bowl, combine the feta, oil, garlic, oregano, lemon juice, salt, and pepper. Smash with a fork until a creamy paste forms.

• Rub the paste over the mass of mushrooms, gently working the paste between the layers until coated. Place the mushroom in a cast iron pan and roast about 30 minutes.

• Remove from the oven and drizzle with honey. Sprinkle with additional salt. Serve with any remaining feta dip.