Food & Cooking Recipes Appetizers Roasted Mushrooms 2.3 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Chef Chris Bianco likes earthy royal trumpet mushrooms to serve alongside his homemade Pizzas, but you can use any variety. Ingredients 1 pound mushrooms, preferably royal trumpet, cut lengthwise into ¾-inch slices 3 ounces ¼-inch-thick pancetta, cut into ¼-inch-by-1-inch pieces 4 fresh or dried bay leaves 3 garlic cloves, smashed, or 2 green garlic, thinly sliced crosswise Pinch of red-pepper flakes 3 stems fresh rosemary ¼ cup extra-virgin olive oil Fine sea salt and freshly ground pepper ½ cup dry white wine ¼ cup fresh flat-leaf parsley 1 tablespoon julienned lemon zest Directions Preheat oven to 500 degrees. Spread mushrooms on a rimmed baking sheet. Sprinkle with pancetta, bay leaves, garlic, red-pepper flakes, and rosemary. Drizzle with oil, and season with salt and pepper. Roast, rotating sheet halfway through, until golden brown around edges, about 20 minutes. Spoon off excess fat. Add wine and stir. Roast until wine has almost evaporated, about 5 minutes more. Toss with parsley and zest. Serve hot, warm, or at room temperature. Rate it Print