Pine-Roasted Mushrooms

by Robert Booz

The inspiration from this dish comes from the pine-poached matsutakes I prepared a few years back in Philadelphia. I recommend enjoying these with grilled red meat such as lamb, beef or venison.


  • 4 cups crimini mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • Sea salt
  • Olive oil
  • 2 sprigs of pine, about 4 inches long
  • Lemon

Preheat the oven and a large cast iron skillet to 500°. Toss the mushrooms with salt, garlic, and enough olive oil to coat generously.

Carefully place the pine evenly across the bottom of your skillet. Spread the mushrooms in a thin layer over the pine, and place the dish back in the oven for 10-15 minutes, or until done. Once out of the oven, carefully remove the pine (it helps if you invert the dish and pluck the sprigs from the top) before squeezing the mushrooms with lemon and serving.

Yield: 2-4 servings