Of course the recipe called for something I didn't have on hand, cremini mushrooms. But white buttons worked out so well in this, I'd use them again. The whole dish took less than twenty minutes using the high heat method. Funny but high heat usually means burnt in my case. Not these, they came out perfectly fine, there were no leftovers, and the smoke alarm never went off. You can also serve on toasted baguette slices, just chop it a bit. And it would be nice chopped on top of some whole wheat pasta.
Roasted Mushrooms with Pine Nuts and Parmesan
Source: All About Roasting by Molly Stevens
adapted by There's Always Thyme to Cook
1 tablespoon pine nuts (I used a bit more)
1 pound cremini or button mushrooms, cleaned and trimmed
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon chopped fresh thyme, or use less dried thyme
salt and pepper, to taste
Preheat the oven to 425°F.
Toast the pine nuts in a small, dry skillet over medium-low heat for about 2 minutes, until lightly golden brown. Watch them carefully, they tend to burn rather quickly. Transfer to a plate to cool. Chop them if you like. I left them whole.
Put the mushrooms in a mixing bowl and drizzle with melted butter and olive oil. Sprinkle with the chopped thyme. Season with salt and pepper to taste. Toss the mushrooms to coat. Spread the mushrooms in a single layer on a rimmed baking sheet. Place in the preheated oven and roast for about 10 minutes. Turn them and then roast for another 5 to 10 minutes.
Transfer the mushrooms to a serving dish and toss with the pine nuts. Grate the cheese over and serve.
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