Summer is hot, I know, but sometimes you just gotta turn on your oven and cook something awesome. Well, let me tell you that this recipe is something awesome.
Some people don’t like mushrooms, and I guess I can understand why, but I think they’re great. They’re relatively mild and soak up whatever flavors you mix with them. This recipe has garlic, butter, white wine, and chives. What more could you want? Not much (except maybe dessert- always dessert).
The real recipe name for this is too long, so we just call it the “mushroom pine nut dish.” Feel free to do the same, or dub it something else such as “garlic mushroom thing” or “yummy side dish of excellence;” I grant you creative license. The names may vary in the end, but this is how it comes to be:
*1 lb. mixed large fresh spring mushrooms, such as morel, portobello, shiitake, oyster, cremini and white button, brushed clean
4 T unsalted butter, room temperature
4 garlic cloves, chopped
Salt and pepper, to taste
2 T. dry white wine or sherry
1/3 cup pine nuts or slivered almonds
1 T chopped fresh chives
1. Preheat an oven to 450°F.
2. Cut the larger mushrooms into pieces so that all the mushrooms, whole and cut, are about the same size. Arrange the mushrooms in a single layer in a large roasting pan.
3. In a bowl, using a fork, mix together the butter, garlic, salt and pepper to taste. Dot the tops of the mushrooms with small dollops. Sprinkle the wine evenly over all.
4. Roast the mushrooms until they begin to sizzle and brown, about 10 minutes. Remove from the oven, sprinkle with the pine nuts, and continue roasting until the mushrooms are cooked through and browned in places, 5-10 minutes. Transfer the mushrooms to a serving dish and sprinkle with the chives.
*Hey you. Yes, you. If you haven’t ventured outside of the plain, boring, white button mushroom box, then I encourage you to step into the fungi forest. Basically, the weirder the mushroom shape, the more flavor it has. I love really curly, freaky-lookin’ things because they taste unique and earthy and wonderful. Part of what makes this recipe great is using a variety of shrooms, so don’t be shy; give ’em a try!