Roasted mushrooms make a great side to warm wintery dishes, they are earthy, juicy and only take minutes to make. Since Spring is on it’s way but there is still a nip in the air I tried to come up with something to satisfy the cravings of both seasons.
warm mushroom and spinach salad
Roasted Mushrooms
1 Package of washed and stemmed whole button mushrooms
2-4 tbspn of olive oil
1 tspn dried roasmary
1 tsp thyme
1/ tsp garlic powder
a sprinkling of sea salt
Preheat oven to 400F
Coat baking sheet with half of the olive oil.
Toss washed stemmed mushrooms in a medium bowl with half the oil and all the herbs and spices,coating well. Turn mushrooms out onto pan and bake for 10 minutes. Flip mushrooms and bake for 5-10 more minutes until well cooked and wrinkly.
Salad
a couple handfuls of wash dried baby spinach leaves
fresh pepper
balsamic vinegar to taste
thinly sliced red onion
and goat cheese (optional)
In a medium sized bowl toss enough spinach for two in balsamic vinegar (to taste). Arrange spinach on plate, topping with thinly sliced red onion,cracked black pepper, half of the warm mushrooms. Garnish with goat cheese if you are not vegan…eat …done.
