Roasted Mushrooms in Parchment Paper | Oregonian Recipes
Serve this simple side dish with warm French bread for soaking up the juices, or try the mixture tossed with cooked fettuccine.
Ingredients
- 1 pound fresh wild and cultivated mushrooms
- 1/2 cup olive oil
- 3 large cloves garlic, minced
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- Grated zest of 1 small lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pieces 16-inch lengths of parchment paper
- 1/4 cup white wine
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