We're told that confession is good for the soul. Here's one from me: I'm a dyed-in-the-wool fan of America's Test Kitchen and its sister program, Cook's Country. Watching recorded episodes of them helps me make it thru my work outs on our NuStep exercise machine. I have high regard for their science-backed recipes, and prepare them without fear for friends and family alike, for I know that the outcome will be delicious and worthy of praise.
Therefore, it should come as no surprise to you, dear reader, that I paid attention when America's Test Kitchen created the recipe, Roasted Mushrooms with Parmesan and Pine Nuts. It's such a remarkable preparation that we had to feature it as our August Recipe of the Month. Brining of the mushrooms (Who would have thought to brine mushrooms?) ensures a finished product that's moist in spite of the long roasting process. The combination of the Baby Bella (crimini) mushrooms and smoky shiitakes along with the addition of Parmesan and pine nuts heightens the complexity of flavors and textures. What an inspired dish!
Now, we have two more confessions. First, we were astonished at the expense associated with the recipe. Purchasing 1 pound of shiitakes on the south coast at this time of year will truly take your breath away: $5/3 ounces, to be specific. Perhaps we'll have to go back to growing our own as we did in 2007, documented in the photo below. Or, perhaps this particular recipe may turn out to be one for only special occasions. Second, pine nuts are cute and have the texture of butter, but we're partial to chopped, roasted hazelnuts which are a local crop and also lend a buttery note to a dish.
But the bottom line is this: It's an outstanding recipe. Give it all the consideration that is due such a thoughtful and tasty creation!
America's Test Kitchen's Roasted Mushrooms with Parmesan and Pine Nuts
Salt and pepper
1 1/2 pounds crimini mushrooms, trimmed and left whole if small (under 1 inch), halved if medium (1 to 2 inches), or quartered if large (more than 2 inches)
1 pound shiitake mushrooms, stemmed, caps larger than 3 inches halved
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, melted
1 teaspoon lemon juice
1 ounce Parmesan cheese, grated (1/2 cup)
2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh parsley
- Adjust oven rack to lowest position and heat oven to 450 degrees. Dissolve 5 teaspoons salt in 2 quarts room-temperature water in large container. Add crimini mushrooms and shiitake mushrooms to brine, cover with plate or bowl to submerge, and let stand for 10 minutes.
- Drain mushrooms in colander and pat dry with paper towels. Spread mushrooms evenly on rimmed backing sheet, drizzle with oil, and toss to coat. Roast until liquid from mushrooms has completely evaporated, 35 to 45 minutes.
- Remove sheet from oven (be careful of escaping steam when opening oven) and, using thin metal spatula, carefully stir mushrooms. Return to oven and continue to roast until mushrooms are deeply browned, 5 to 10 minutes longer.
- Combine melted butter and lemon juice in large bowl. Add mushrooms and toss to coat. Add Parmesan, pine nuts, and parsley and toss. Season with salt and pepper to taste; serve immediately.