Roasted Wild Mushrooms with Grated Fontina

Total Time
45 min
20 min
25 min
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.


fresh mushroom(s)

½ pound(s), maitake variety

fresh mushroom(s)

½ pound(s), oyster variety

uncooked shallot(s)

1 medium, chopped

olive oil

2 Tbsp

balsamic vinegar

2 tsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground

fontina cheese

cup(s), shredded, grated

fresh parsley

1 Tbsp, minced


  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.
  5. Serving size: 1/2 c

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