Pan Roasted Mushrooms

with pine nuts, Pecorino cheese and Thyme flower


  • 1/4 cup (60 ml) olive oil 'Mueloliva'
  • 1/4 cup (60 ml) pine nuts
  • 1L (4 cups) of mushrooms (Cremini, and / or Armillaire, Oyster mushrooms etc ...)
  • 2 sprigs of fresh thyme
  • 15 ml (1 tbsp. Of Bee Primo Thyme Flower Honey (and more, for garnish)
  • 1/2 cup (125 ml) shavings of Pecorino cheese (or Parmesan, or Manchego)
  • Parsley or chervil leaves, to garnish


  • In a small saucepan over medium / low heat, cook the pine nuts in olive oil for 6-8 minutes, stirring occasionally, until golden brown. Pass the pine nuts through a sieve and keep the oil.
  • In a large skillet over medium heat, cook the mushrooms and thyme for 2-3 minutes per side in the oil you have saved. Drizzle with honey, stir and cook for 2 minutes, stirring.
  • Serve the mushrooms (on bread if desired) drizzled with honey and sprinkled with pine nuts, Pecorino cheese shavings and parsley leaves.

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Products We Carry

Bee Primo

roasted red peppers
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Extra Virgin olive Oil
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