Oven-Roasted Wild Mushrooms

Name: Oven-Roasted Wild Mushrooms
Ingredients: 3 tablespoons chopped fresh oregano leaves; 3 large cloves garlic, peeled; 3 tablespoons olive oil; 2 teaspoons salt; 1 pound mixed wild mushrooms, such as porcini, shiitake, and oyster mushrooms, wiped, trimmed, and sliced; 1 large yellow onion, peeled and thinly sliced; 1 pound mixed wild mushrooms, such as porcini, shiitake, and oyster mushrooms, wiped, trimmed, and sliced; 1 pound mixed wild mushrooms, such as porcini, shiitake, and oyster mushrooms, wiped, trimmed, and sliced; Pinch of red pepper flakes; 1 pound mixed wild mushrooms, such as porcini, shiitake, and oyster mushrooms, wiped, trimmed, and sliced; Freshly ground black pepper; 1 tablespoon high-quality balsamic vinegar; 1 tablespoon chopped flat-leaf parsley, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

Wild mushrooms are so versatile and plentiful, especially during fall and winter months. I serve this robust mixture as a side dish or on top of Pan-Seared Pork Chops, as well as with chicken or swordfish.

Ingredients

3 large cloves garlic, peeled
3 tablespoons chopped fresh oregano leaves
2

Side dish
Gluten-free
Winter

Method

Preheat your oven to 400°F. Chop the garlic, oregano, and salt together until minced.

Heat a 10-inch cast-iron skillet over medium-high heat until hot but not smoking, 3½ to 4 minutes. Add 1 tablesp