Roasted Wild Mushrooms with Grated Fontina
½ pound(s), maitake variety
½ pound(s), oyster variety
1 medium, chopped
¼ tsp(s), freshly ground
⅓ cup(s), shredded, shredded, grated
1 tbsp(s), minced
- Preheat oven to 400°F.
- 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.
- In a small bowl, toss together shallot, oil, vinegar, salt and pepper.
- 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.