Roasted Mushrooms
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
- Place oven rack in lowest position and preheat oven to 450°F.
- Place a piece of parchment paper on a large rimmed baking sheet.
- 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.
- 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.
- 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.
- 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.
* Baby bella and cremini are two names for the same mushrooms.
