Tender mushrooms contrasted with crispy parmesan and crunchy pine nuts make for a side dish that’s anything but boring. The versatility of Crimini mushrooms makes this an easy addition to almost any holiday menu.
1 lb (roughly 30) crimini mushrooms
2 cloves garlic, finely minced
2 tbsps of chopped oregano, plus a few extra sprigs for garnish
4 tbsps extra virgin olive oil
1 cup grated parmesan
1/4 cup toasted pine nuts
Preheat oven to 425°F.
- Line a baking sheet with parchment. Wash the crimini mushrooms and trim off the bottoms if needed, then cut in half.
- In a large mixing bowl, stir together the minced garlic, oregano and four tablespoons of extra virgin olive oil. Toss in the cut mushrooms and mix well until mushrooms are evenly coated. Transfer the mushrooms to a parchment lined baking sheet and then into the 425°F oven for ten minutes.
- Remove the mushrooms after ten minutes and add the grated parmesan to the tray with the mushrooms, tossing with a spatula to combine. Transfer back to the oven for an additional ten minutes, or until the parmesan has caramelized and turned deep amber in color.
- Remove from the oven and using a large spatula transfer the mushrooms to a serving dish. Finish with a sprinkling of the pine nuts and a few leaves of fresh oregano before serving.
Take a look at our recommended pairing below.