Mixed Spring Mushrooms with Garlic Butter and Pine Nuts
One often sees the term wild mushrooms in recipes, on menus and elsewhere, but exotic mushrooms is generally a more accurate description, as most wild mushrooms we eat today are, in fact, cultivated. Among those not cultivated to date are musky-flavored morels, a springtime favorite, and autumn's chanterelles, porcini, matsutakes and black trumpets. Such wonderful varieties as oysters, shiitakes, portobellos and cremini are all successfully farmed.
Ingredients
- 1 lb. mixed large fresh spring mushrooms, such
as morel, portobello, shiitake, oyster, cremini
and white button, brushed clean - 4 to 6 Tbs. (1/2 to 3/4 stick) unsalted butter, at
room temperature - 3 to 5 garlic cloves, chopped
- Salt and freshly ground pepper, to taste
- 2 Tbs. dry white wine
- 1/3 cup pine nuts
- 1 to 2 Tbs. chopped fresh chives or flat-leaf
parsley
Directions
Preheat an oven to 450°F.
Remove any of the tougher stems from the mushrooms and reserve for making soup or stock. 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.
In a bowl, using a spoon or whisk, mix together the butter to taste, garlic to taste, salt and pepper. Spread it on the tops of the mushrooms, or dot the tops with small dollops. Sprinkle the wine evenly over all.
Roast the mushrooms until they begin to sizzle and brown, about 15 minutes. Remove from the oven, sprinkle with the pine nuts, and continue roasting until the mushrooms are cooked through and browned in places, about 10 minutes more. The total roasting time depends on the types of mushrooms used; certain varieties will take longer than others to cook. Taste and adjust the seasonings with salt and pepper.
Transfer the mushrooms to a warm serving dish and sprinkle with the chives. Serve immediately. Serves 4.
Variation: Slivered blanched almonds can be used in place of the pine nuts in this recipe. Toast and use as you would the pine nuts.
Remove any of the tougher stems from the mushrooms and reserve for making soup or stock. 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.
In a bowl, using a spoon or whisk, mix together the butter to taste, garlic to taste, salt and pepper. Spread it on the tops of the mushrooms, or dot the tops with small dollops. Sprinkle the wine evenly over all.
Roast the mushrooms until they begin to sizzle and brown, about 15 minutes. Remove from the oven, sprinkle with the pine nuts, and continue roasting until the mushrooms are cooked through and browned in places, about 10 minutes more. The total roasting time depends on the types of mushrooms used; certain varieties will take longer than others to cook. Taste and adjust the seasonings with salt and pepper.
Transfer the mushrooms to a warm serving dish and sprinkle with the chives. Serve immediately. Serves 4.
Variation: Slivered blanched almonds can be used in place of the pine nuts in this recipe. Toast and use as you would the pine nuts.