Roasted Mushrooms
Serves 4
- salt
- pepper
- 1 1/2 lb cremini mushrooms, trimmed and left whole if small, halved if medium, or quarted if large
- 1 lb shitake mushrooms, stemmed, caps larger than 3 inches halved
- 2 Tbs extra virgin olive oil
- 2 Tbs unsalted butter, melted
- 1 tsp lemon juice
- 1 oz Parmesan cheese, grated (1/2 cup)
- 2 Tbs pine nuts, toasted
- 2 Tbs chopped fresh parsley
- Adjust oven rack to lowest position and heat oven to 450°F.
- Disolve 5 teaspoons salt in 2 quarts room-temperature water in large container.
- Add mushrooms to brine.
- Cover with a plate or bowl to submerge.
- Let stand for 10 minutes.
- Drain mushrooms in colander and pat dry with paper towels.
- Spread mushrooms evenly on rimmed baking sheet, drizzle with oil, and toss to coat.
- Roast until liquid from mushrooms has completely evaporated, 35 to 45 minutes.
- Remove sheet from oven (be careful escaping when opening oven) and, using a thin metal spatula, carefully stir mushrooms.
- Return to oven and continue to roast until mushrooms are deeply browned, 5 to 10 minutes longer.
- Combine melted butter and lemon juice in a large bowl.
- Add mushrooms and toss to coat.
- Add Parmesan, pine nuts, and parsley and toss.
- Season with salt and pepper to taste.
- Serve immediately.
"January & February 2015". Cooks Magazine. page 7.