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. This is what happened.
- 1 Package of washed and stemmed whole button mushrooms
- 2-4 tbs of olive oil
- 1 tsp dried rosemary
- 1 tsp thyme
- 1/ tsp garlic powder
- a sprinkling of sea salt
- 2-3 cups of washed and dried baby spinach leaves
- 1- 2 tbs balsamic vinegar
- 1/2 of a small red onion, thinly sliced
- 1/4 cup of crumbled goat cheese
- fresh pepper to taste
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.
Make the salad, in a medium sized bowl toss enough spinach for two people in balsamic vinegar. Arrange spinach on a plate, topping with thinly sliced red onion, cracked black pepper, and half of the warm mushrooms. Garnish with goat cheese. Eat. Smile.