Shelly's Recipe

ROASTED MUSHROOMS AND PARMESAN

Category: Mushrooms

1/2 pound wild mushrooms (use a mix of your favorites)
Olive oil
Freshly ground black pepper
2 tablespoons lemon juice
1/4 cup finely chopped or crumbled parmesan (not grated - you want a slightly coarser texture here)
1/4 cup roughly chopped parsley

Wipe and trim the mushrooms and then cut them into bite-sized pieces. Arrange them on a rimmed baking sheet and drizzle generously with olive oil. Sprinkle with salt and pepper, and toss gently to distribute everything; spread the mushrooms out evenly on the baking sheet and put in the oven for about 20 minutes, stirring halfway through, until crisp around the edges and cooked through. Spread it on a clean baking sheet to cool.

When the mushrooms are close to room temperature, add the lemon juice and 6 tablespoons of olive oil, tossing gently to combine. Then add the parmesan, parsley and a generous grinding of pepper and fold gently. Taste and add more salt and pepper if necessary. Serve at room temperature.