2

Roasted Wild Mushrooms with Grated Fontina

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

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

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.
  5. Serving size: 1/2 c

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