Recipe by Coca
Mushroom lover's delight! I got this one from an Italian friend, and my bellissimo ("most handsome") husband adores it! Sop up the juices with a wonderful crusty bread. For a great garlic kick, serve with "My World Famous Caesar Salad."
Top Review by brad boroughs
I was given a box of various types of wild mushrooms( Yellow Feet, Black Trumpet, Miatake etc). I used this recipe for an office lunch and the staff loved it. I did add a little more Balsamic to coat better. Otherwise it was great. I did use the "good Balsamic", I didn't think the Trader Joes would do it justice.
- 1⁄3 cup chopped fresh parsley
- 6 cloves minced garlic
- 1 teaspoon hot red pepper flakes
- 1 1⁄2 lbs assorted fresh mushrooms
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1⁄2 teaspoon salt
- 1 1⁄2 cups freshly grated parmigiano-reggiano cheese
Directions See How It's Made
- Mix first three ingredients together in a small bowl.
- Clean mushrooms (DO NOT WASH- BRUSH ANY RESIDUE OFF), and be sure to cut off any thick stems.
- In another bowl, whisk together olive oil, vinegar and salt until well blended.
- Toss mushrooms in vinaigrette to lightly coat.
- Transfer coated mushrooms to a baking sheet, being certain to spread into one layer, stem side down.
- Sprinkle mushrooms with parsley mixture.
- Top with grated Parmigiano-Reggiano.
- Bake in 400 degree oven for 10 minutes, or until just tender.
- If using portabello mushrooms, bake in 375 degree oven for 15 minutes.
- Plate up and be sure to serve with juices for mopping up.