Roasted Mushroom Recipe
a taste of umbria with black pepper parmesan sauce, caramelized onions, fontina cheese, goat cheese, roasted mushrooms, mediterranean herbs, fresh arugula, truffle oil
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Ingredients
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Mushrooms and Onions
Cheese and Sauce
Finishing Touches
Method
Preparation
- 1
Prepare the Mushrooms
Preheat the oven to 200°C (400°F). Clean the cremini mushrooms with a damp cloth and trim the stems. Slice them in half if they are large.
- 2
Caramelize the Onions
Slice the yellow onion thinly. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and a pinch of salt, cooking until they are soft and caramelized, about 15-20 minutes.
Roasting and Sauce
- 3
Roast the Mushrooms
Toss the cleaned and halved mushrooms with the remaining olive oil, black pepper, and a pinch of salt. Spread them out on a baking sheet and roast in the preheated oven for about 20 minutes, or until they are golden brown.
- 4
Make the Black Pepper Parmesan Sauce
In a small saucepan, combine the heavy cream, minced garlic, Mediterranean herbs, and grated Parmesan cheese. Cook over medium heat until the sauce thickens slightly, stirring regularly. Season with additional black pepper to taste.
Assembly and Serving
- 5
Combine and Serve
In a serving dish, layer the roasted mushrooms, caramelized onions, and crumbled goat cheese. Drizzle the black pepper parmesan sauce over the top. Finish with fresh arugula and a drizzle of truffle oil. Serve warm.
