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
