Food & entertaining

VEGETARIAN: ROAST MUSHROOMS WITH PINE NUTS AND OLIVE OIL

Vegetarian: Roast mushrooms with pine nuts and olive oil
SERVES 4 AS AN ACCOMPANIMENT,
2 AS A STARTER
PREPARATION 5 MINS
COOKING 15 MINS
1 tablespoon pine nuts
8 portobello mushrooms, or a mixture with cepes (porcini), about 350g
1 tablespoon lemon juice
4 tablespoons olive oil
2 garlic cloves, crushed
sea salt and freshly ground black pepper
1 tablespoon copped fresh flat leaf parsley, to serve

A large baking tray
1. Preheat the oven to 220C (425F) or gas mark 7.
2. Put the pine nuts in a dry frying pan and cook over a gentle heat until golden. Shake from time to time and watch them closely because they burn easily. When aromatic, remove them to a plate and set aside.
3. Wipe or gently brush the mushrooms with a pastry brush to remove dirt and dust, but no not wash them unless absolutely necessary.
4. Put the lemon juice in a bowl and stir in 3 tablespoons water.
5. Put the oil, garlic salt and pepper in a small jug or bowl and pour half of it over the base of a large baking tray.
6. Arrange the mushrooms on the tray, open-side-down, in one layer and brush the tops with the rest of the oil.
7. Roast in oven for 10 minutes, then turn them over with tongs. Brush the insides of the mushrooms with the diluted lemon juice and return them to the oven for a further 5 minutes.
8. Remove from the oven, sprinkle with the pine nuts and chopped parsley and serve.

David Herbert says:

"Big flat mushrooms are delicious roasted in the oven, and so are the wild ones with an extra touch of hazelnut oil added to the cooking medium. Serve them as a first course, as part of a an antipasti selection or as an accompaniment to roast meats, especially beef."

This recipe is taken from Sonia Stevenson's book, Roasts. To read a review of this book, click here.