Roasted Wild Mushrooms with Grated Fontina
- Total Time
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 oil2 Tbsp
balsamic vinegar2 tsp
table salt½ tsp
black pepper¼ tsp, freshly ground
fontina cheese⅓ cup(s), shredded, grated
fresh parsley1 Tbsp, 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.
- Serving size: 1/2 c