Restaurants›Pago›Roasted Mushrooms Recipe

Roasted Mushrooms Recipe

Inspired by Pago

Time1h

Serves4

(VG, GF, NF) + Sweet corn, beluga lentils, Pecorino, fresno pepper

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Ingredients

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Main Ingredients

1 1/8 lb (500 g) Mushrooms (e.g., cremini or button)7.05 oz (200 g) Sweet corn (fresh or frozen)5.29 oz (150 g) Beluga lentils1 3/4 oz (50 g) Pecorino cheese, grated1 piece Fresno pepper, sliced2 tbsp olive oilto taste Celtic sea saltto taste black pepperto taste Fresh parsley, chopped (for garnish)

Method

Cooking Instructions

Prepare the Lentils

Rinse the beluga lentils under cold water. In a pot, combine the lentils with 3 cups of water, bring to a boil, then reduce the heat to a simmer. Cook for about 20-25 minutes or until tender. Drain any excess water and set aside.

Roast the Mushrooms

Preheat the oven to 200°C (400°F). Clean the mushrooms and cut them into halves or quarters, depending on their size. In a mixing bowl, toss the mushrooms with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer.

Add Sweet Corn and Fresno Pepper

Add the sweet corn and sliced Fresno pepper to the baking sheet with the mushrooms. Toss to combine and spread evenly.

Roasting

Roast in the preheated oven for 20-25 minutes, or until the mushrooms are golden brown and cooked through. Stir halfway through for even roasting.

Combine and Serve

In a large serving bowl, combine the roasted mushrooms, sweet corn, and cooked lentils. Sprinkle with grated Pecorino cheese and garnish with fresh parsley. Serve warm.