Mediterranean, Side Dishes, Vegetarian (or easy fix)
Recipe:
From ATK's Mediterranean cookbook w/ the usual slight adjustments.
These amounts allegedly serve 2... it makes a LOT (but then again, they're really good :-).
1-1.5 lbs mushrooms of your choice* Leave whole if small; halve if medium; quarter if large
1.5 T olive oil
1/2 t lemon juice
1 ounce grated Parmesan (about 1/4 c)
1 T toasted pine nuts (use more - they're GOOD)
salt and water for prep
Preheat oven to 450 F.
Mix 3 t salt in 5 c room temperature water in large container. Add cleaned (and cut, if needed) mushrooms to water and cover with a plate to submerge. Soak 10 minutes.
Drain mushrooms and throw on a clean kitchen towel - gather corners and shake to mostly dry mushrooms. Toss with 1 T olive oil and spread in a single layer on rimmed baking sheet. Roast until liquid has completely evaporated, 35-45 minutes.
Remove from oven (watch out for steam!), and stir mushrooms with metal spatula. Return to oven and roast until mushrooms are deeply browned, 5-10 minutes.
Whisk 1/2 T olive oil and lemon juice. Toss with mushrooms in a large bowl. Add Parmesan & pine nuts. Salt and pepper to taste. Serve immediately!
We've had roasted chopped mushrooms in a couple of crazy-good unexpected places recently: on a poached egg on toasted English muffin in Amsterdam (those mushrooms had truffles too, be still my heart!) and on a piece of puff pastry at our French place around the corner as a special-of-the-day appetizer. Don't think we're not plotting and scheming ways to use leftovers... you should too!
*ATK recommends 3/4 lb cremini and 1/2 lb shiitake; I used roughly equal amounts of tiny oyster mushrooms, shiitake, and button. You know what you like/have - use those!