Mixed Spring Mushrooms With Garlic Butter and Pine Nuts

In 'Williams-Sonoma Vegetable'

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb  mixed large fresh spring mushroom, brushed clean (morel, portobello, shiitake, oyster, cremini, white button)
• 4 -6  tablespoons unsalted butter, at room temperature
• 3 -5  garlic cloves, chopped
•  salt & freshly ground black pepper
• 2  tablespoons dry white wine
• 1⁄3 cup pine nuts
• 1 -2  tablespoon  chopped fresh chives (or flat-leaf parsley)

Directions

1. Preheat the oven to 450°.
2. Remove any of the tougher stems from the mushrooms.
3. Cut the larger mushrooms into pieces so that all the mushrooms, whole and cut, are about the same size.
4. Arrange the mushrooms in a single layer in a large roasting pan.
5. In a bowl, using a spoon or a whisk, mix together the butter, garlic, and salt and pepper to taste.
6. Spread it on the tops of the mushrooms, or dot the tops with small dollops.
7. Sprinkle the wine over all.
8. Roast the mushrooms until they begin to sizzle and brown, about 15 minutes.
9. Remove from the oven, sprinkle with the pine nuts, and return to the oven to continue roasting until the mushrooms are cooked through and browned in places, about 10 minutes.
10. The total amount of roasting time depends on the types of mushrooms used.
11. Taste and adjust seasoning.
12. Transfer to a warm serving dish and sprinkle with the chives; serve at once.