Roasted Wild Mushrooms with Grated Fontina
3
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
In place of maitake and oyster mushrooms, you can use king trumpet or pioppini. For all mushrooms, wipe clean with a damp cloth before cooking.
Ingredients
Mushrooms
½ pound(s), maitake variety
Mushrooms
½ pound(s), oyster variety
Shallots
1 medium, chopped
Olive oil
2 tbsp(s)
Balsamic vinegar
2 tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s), freshly ground
Fontina cheese
⅓ cup(s), shredded, shredded, grated
Fresh parsley
1 tbsp(s), minced
Instructions
1
Preheat oven to 400°F.
2
For maitake mushrooms, break large cluster from stem into smaller pieces. Cut stem into 1/4-inch-thick slices. For oyster mushrooms, use your hands to break apart individual mushrooms. Cut any large mushrooms into 1-inch pieces.
3
In a small bowl, toss together shallot, oil, vinegar, salt and pepper.
4
In a large pie plate or 1-quart casserole dish, toss together mushrooms with shallot mixture. Sprinkle with cheese; roast 25 minutes. Remove from oven; sprinkle with parsley.
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