Roasted Wild Mushrooms
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Here is another easy to prepare side dish. Mushrooms are considered to be a “superfood” due to their nutritional benefits, so you can feel great about eating this delicious and healthy side dish.
Roasted Wild Mushrooms
12 to 16 ounces of your favorite wild mushrooms
Olive Oil
Salt & Pepper to taste
Rinse and gently pat dry the mushrooms. Drizzle with a little olive oil, add a sprinkle of salt and a grind or two of fresh pepper.
Roast at 350 degrees Fahrenheit for 20 to 30 minutes (the size and type of mushroom will make a difference, so watch carefully).
From left to right: Velvet Pioppini, Nebrodini Bianco, Shiitake, and Forest Nameko mushrooms.
You can roast the larger mushrooms whole and add the smaller mushrooms after 10 minutes or so. You could also slice the larger mushrooms and cook them all about 15 to 20 minutes. There is such variation in the mushrooms that it might take a little trial and error to get them to your liking. We cooked all of these at the same time and the smaller mushrooms (Velvet Pioppini & Forest Nameko mushrooms) were a little more cooked that I would have liked, but they were still delicious.
Serving suggestion … serve on top of pasta with a brown butter sage sauce.
To make a brown butter sage sauce for pasta, place 1 tablespoon of salted butter in a heavy bottomed pan and heat on medium-high heat until the butter begins to bubble and turn golden brown and cook until the butter is a deep golden brown. Watch carefully as the butter can go from perfect to scorched very quickly. Add about 1 tablespoon of olive oil, whisk together, and allow to heat through. Add about 1 tablespoon of chopped fresh sage and cook just a few minutes on medium-low heat to infuse the sage flavor throughout. Add the cooked pasta and gently toss to coat. Portion the pasta onto plates and top with the roasted mushrooms. Garnish with fresh sage.