Roasted wild mushrooms with fontina cheese
3
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Looking for a new side dish to up your dinner game, this is the one! Rich and umami-filled wild mushrooms get a toasty crispness from the roasting process and are perfectly paired with the lush creaminess of the fontina cheese. Ready in a short 45 minutes, this dish is ideal for including kids in the preparation. Let the little ones pull apart the mushroom bunches while you chop the parsley and maitake stems. Serve these mushrooms with a grilled flank steak and simple green salad or make this dish the star of a vegetarian feast with wild rice, roasted beets, wilted spinach and some toasted walnuts. 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
Shallot
1 medium, chopped
Olive oil
2 Tbsp
Balsamic vinegar
2 tsp
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Fontina cheese
⅓ 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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