Salt and Pepper Roasted Wild Mushrooms

Fall classic: Roast some mushrooms. Rich and simple. Don’t overthink it and you can’t screw it up. Find this and other recipes in our Nordstrom Flavors Cookbook, available in store. 

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Salt and Pepper Roasted Wild Mushrooms
Serves 4

“Most supermarkets carry an interesting assortment of mushrooms, and it is worth combining a variety to experience their different flavors and textures. Roasting with a simple seasoning of salt and pepper allows their earthy taste to shine through. This is an impressive and easy side dish for accompanying roasts, steaks, or chops.” —Vincent Rossetti, National Director of Nordstrom Restaurant Operations

1 teaspoon kosher salt
1/2 teaspoon coarsely cracked black peppercorns
6 ounces oyster mushrooms, stems trimmed
6 ounces shiitake mushrooms, stems removed and large caps halved
8 ounces cremini mushrooms, stem ends trimmed and mushrooms halved lengthwise
8 ounces white button mushrooms, stem ends trimmed and mushrooms halved lengthwise
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus more for serving
1 teaspoon chopped fresh flat-leaf parsley

Preheat the oven to 400°F.

In a small bowl, mix together the salt and pepper. In a large roasting pan, combine all of the mushrooms and the garlic. Drizzle evenly with the oil and sprinkle evenly with half of the salt and pepper mixture. Spread the mushrooms in a single layer as evenly as possible to promote even cooking.

Roast, stirring occasionally, until the edges of the mushrooms are golden brown, about 15 minutes. Remove from the oven and transfer to a serving bowl.

Season the mushrooms with the remaining salt and pepper mixture, drizzle with a little olive oil and sprinkle with the parsley. Serve immediately.

Photo: Noel Bamhurst

Jeff Powell

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