Roasted Mushrooms with Parmesan and Pine Nuts

Mushrooms have an amazing range of flavors, from smoky and earthy, to deep and woodsy. This simple side dish showcases versatile ingredients along with delicious Mediterranean flavors. This recipe has been adapted from America’s Test Kitchen’s great Complete Mediterranean Cookbook. If you can’t find oyster or king trumpet mushrooms, feel free to swap them for cremini and shiitake instead.

Salt and pepper

1 1/2 pounds of oyster mushrooms

1 pound of king trumpet mushrooms

3 tablespoons of extra-virgin olive oil

1 teaspoon lemon juice

1 ounce Parmesan cheese (1/2 cup)

2 tablespoons pine nuts, toasted

2 tablespoons chopped fresh parsely

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Dissolve 5 teaspoons of salt in 2 quarts of room temperature water in large container. Add oyster and king trumpet mushrooms, cover with plate or bowl to submerge, and soak at room temperature for 10 minutes
2. Drain mushrooms and pat dry with paper towels. Toss mushrooms with 2 tablespoons of oil, then spread into single layer in a rimmed baking sheet. Roast until liquid from mushrooms has been completely evaporated, 35 to 45 minutes
3. Remove sheet from the oven (be careful of escaping steam when opening oven) and, using metal spatula, carefully stir mushrooms. Return mushrooms to oven and continue to roast until mushrooms are deeply browned, 5 to 10 minutes
4. Whisk remaining 1 tablespoon oil and lemon juice together in a large bowl. Add mushrooms and toss to coat. Stir in Parmesan, pine nuts, and parsley and season with salt and pepper to taste. Serve immediately.