Funghi al Forno

This recipe is from Share: Delicious Dishes from FoodShare and Friends, by Adrienne De Francesco with Marion Kane. Reprinted with the permission of publisher Between the Lines.

This brilliant recipe is from Eugenia Barato, chef/owner of Trattoria Giancarlo in Toronto’s Little Italy. Serve with crusty bread to mop up the juices, as either an appetizer or a side dish with roast meat, fish or poultry.

Makes 4 to 6 servings

1⁄3 cup chopped flat-leaf parsley

6 cloves garlic, minced

1/4 tsp hot pepper flakes, plus more if desired

1⁄2 cup extra virgin olive oil

2 tbsp balsamic vinegar

1⁄2 tsp kosher salt

1 1⁄2 lb assorted fresh mushrooms, such as shiitake, oyster or cremini, cleaned (if using shiitakes, remove and discard the stems)

1 1⁄2 cups grated Parmigiano-Reggiano or similar cheese

In a small bowl, stir together the parsley, garlic and hot pepper flakes; set aside. In a large bowl, whisk together the oil, vinegar and salt. Add the mushrooms; toss to coat. Spread the mushrooms in a single layer on a large parchment paper-lined rimmed baking sheet. Sprinkle evenly with the parsley mixture and the cheese. Bake in a 400° F oven just until the mushrooms are tender, about 10 minutes. Transfer the mushrooms with their juices to a platter. Serve immediately.