Roasted Mushrooms & Walnuts

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Roasted Mushrooms & Walnuts

Yield 2

Author Arlene Jacobs

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

Ingredients

• 1 package of Button Mushrooms

For the Sauce

• 3 tbsps. walnut oil
• 3 tbsps. finely chopped shallots
• 1 tsp. finely chopped thyme
• 1 tbsp. finely chopped parsley
• ¼ tsp. grated lemon zest
• ¼ cup roughly chopped walnuts
• Salt & pepper, to taste
• Flaked sea salt, for finishing

Instructions

1. Clean button mushrooms with a damp paper towel, and cut 1/8” off stem ends. Place them in a roasting pan to fit. Add enough water in the pan to come up to ¼”. Season generously with salt and pepper. Place in the oven for 40 – 45 minutes, until the water evaporates. (The mushrooms will look a bit dehydrated, but this concentrates the flavor.)

For the sauce

1. Add 2 tbsps. walnut oil to an 8 ½” sauté pan and heat over a medium low flame. Add shallots and saute over medium heat for 2 – 3 minutes, until translucent. Season well. Add thyme, parsley and lemon zest and sauté for 2 minutes more. Add walnuts and continue cooking for about 3 more minutes. Pour the sauce over the mushrooms, drizzle with additional 1 tbsp. of walnut oil and sprinkle with sea salt.

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