Roasted Mushrooms
Author: Nicole
Ingredients
  • 1-1/2 pounds cremini mushrooms, trimmed - keep stems and if small, leave whole; medium, cut in half; large, cut in quarters)
  • 1 pound shiitake mushrooms, remove stems and cut in half if caps are larger than 3 inches
  • 5 teaspoons Kosher salt
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • 1 ounce Pecorino-Romano or Parmesan cheese, grated (~1/2 cup)
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons chopped fresh parsley or basil
  • Fine sea salt and freshly ground pepper
Instructions
  1. Place oven rack in lowest position and preheat oven to 450°F.
  2. Place a piece of parchment paper on a large rimmed baking sheet.
  3. In a large bowl, dissolve 5 teaspoons Kosher salt in 2 quarts room-temperature water. Add cremini and shiitake mushrooms and cover with a large plate or bowl to submerge. Brine at room temperature for 10 minutes.
  4. Drain mushrooms and pat dry with paper towels or a clean dish cloth. Dry out bowl used for brining mushrooms and add mushrooms back into bowl. Toss with 2 tablespoons extra virgin olive oil. Spread mushrooms in a single layer on prepared baking sheet. Roast until liquid from mushrooms has completely evaporated, about 35 to 45 minutes.
  5. Remove sheet from oven and stir mushrooms. Return mushrooms to oven and continue to roast until they are deeply browned, another 5 to 10 minutes.
  6. Whisk remaining tablespoon of extra virgin olive oil and lemon juice in a small bowl. Add mushrooms to a serving bowl and toss with dressing. Stir in cheese, pine nuts and parsley or basil. Season with fine sea salt and freshly ground black pepper. Serve immediately.
Notes
* Recipe takes about 1-1/4 hours to make start to finish.
* Baby bella and cremini are two names for the same mushrooms.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-mushrooms/