Roasted Mushrooms with Parmesan and Pine Nuts – Mushroom Week – Day 2

For day 2 of #mushroomweek we decided to try a recipe for baked mushrooms as a side to some meat. I put some lamb chops in our sous vide cooker for a couple hours before searing them on an iron pan on the grill. I like using the outdoor grill when things splatter so as to keep the grease down. Here’s the rundown.

The basic recipe calls for a mix of cremini (baby bella) and shiitake mushrooms with pine nuts.

I added a mixture of shrooms I found at the grocery to kind of spice things up and I think it added to the flavor.

Mushrooms – cremini, shiitake, and whatever else you like

Pine nuts – toasted

Lemon juice

Butter

Chopped parsley

The mushrooms went into the oven at 450 for about 40 minutes and got really nicely dehydrated (but not too much). I would add more mushrooms next time since they shrink up so much.

Once they came out I mixed all the ingredients and the pile looked and smelled great.

I seared the already cooked lamb chops in the pan.

After removing the pan I added about 1/2 cup of white wine and 1 tablespoon of butter to the empty pan and let it reduce to almost nothing.

I plated and dripped the pan sauce on the meat. 

The combination of the baked shrooms and lamb with pan sauce was kind of amazing and a great second effort for #mushroomweek.