Roasted mushrooms with parsley and pine nuts

by Caitlin Saniga

This is a simple dish that manages to add lots of depth to a meal. Pair it with a roast or use it to top toast.

• 1 pound white mushrooms, sliced
• 3 tablespoons olive oil
• salt and pepper
• 1/4 cup chopped parsley
• 3 garlic cloves
• 1/4 cup toasted pine nuts

Preheat the oven to 400 degrees. Put the mushrooms in a wide, shallow baking dish, toss with the oil and season with salt and pepper. Bake until sizzling, about 25 minutes. Meanwhile, chop the parsley and garlic. When the mushrooms are done, toss them with the parsley and garlic. Scatter the pine nuts over top, and serve warm.

Recipe adapted from: Vegetarian Cooking for Everyone

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