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1
PREPARE THE MUSHROOMS.
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2
Remove the stems from the mushrooms.
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3
With a wet paper towel or mushroom brush, clean the mushroom tops so they are free of any dirt.
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4
Combine the marinade ingredients in a plastic bag and add the mushrooms. Marinate for at least 30 minutes up to 24 hours. Toss the mixture a few times during the marinade process.
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5
When your ready, roast the mushrooms on a foil lined rimmed baking sheet for 20 minutes at 400F, flipping the mushroom halfway through.
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6
While the mushrooms are roasting, prepare the pine nuts, zucchini noodle & tomato mixture.
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7
PREPARE THE PINE NUTS, ZUCCHINI & TOMATOES.
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8
In a small skillet, heat the pine nuts until just starting to brown, tossing as they heat. Set aside.
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9
Cut the tomatoes in half, place in a bowl and season with salt. Set aside.
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10
Using a julienne peeler or spiralizer, make the zucchini noodles.
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11
If the zucchini is particularly watery, you can blot it with a paper towel.
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12
Otherwise, when there is about 5 minutes left on the mushrooms, proceed to heat a small skillet with a tablespoon of olive oil. Add the zucchini noodles and cherry tomatoes. Heat for 3-4 minutes, tossing a bit while you go, until tomatoes start to wilt and zucchini is heated through.
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13
Season with salt and pepper.
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14
PUT IT ALL TOGETHER.
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15
Once the mushrooms are tender, remove and sprinkle with sea salt (I used Maldon finishing salt available here) and the chopped thyme.
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16
Plate the mushrooms, top with zucchini tomato mixture.
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17
Sprinkle with toasted pine nuts, cheese and fresh parsley.
