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Baked Mushrooms with Red Wine, Herbs and Parmesan

One whiff of the irresistable earthy smell of roasted mushrooms and you will have your dinner guests begging for more. It is almost embarassing that this dish is so simple, yet makes such an impression. Time it so that you are just pulling the dish out of the oven as your dinner guests walk through the door and watch them inhale deeply and sigh with pleasure.

Ingredients:

  • 1 pound fresh assorted mushrooms (such as chanterelles, shitake, cremini, porcini, or hedgehogs)
  • 1/4 c plus 1 tbsp. Made in Napa Valley Herb Marinade with Merlot (divided) Salt and freshly ground pepper
  • 1/4 c grated Parmesan cheese
  • 3 tbsp. crushed toasted bread crumbs (break up the heel of day-old bread in a blender, pulse until it is coarsely chopped, place crumbs on a baking tin in an even layer and toast in oven 3 minutes)
  • 1 loaf crusty bread (sour baguette), sliced on the diagonal and toasted or grilled

Preheat oven to 350°.

Clean mushrooms and cut into 1-inch pieces.

Place mushrooms in a baking pan large enough to hold them in a layer approx. 1-inch tall.

Mix the mushrooms with 1/4 c of the Herb Marinade with Merlot and spread out evenly in baking pan.

Sprinkle the mushrooms with a couple pinches of salt and grindings of black pepper, the Parmesan cheese and bread crumbs.

Drizzle with the remaining 1 tbsp. Herb Marinade with Merlot and bake until the mushrooms start to turn a golden brown, about 15-20 minutes.

Serve with the toasted or grilled slices of baguette.

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Herb Marinade with Merlot

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