1.21.2013

Meatless Monday: Roasted Mushroom Medley

Fun paper lanterns at Hello Sushi

Happy Monday! I hope everyone had a fantastic weekend. I had packed one that included a lovely sushi lunch and movie (Life of Pi) with Mario, a Top Chef catch-up session (sooo not happy with last week's results), Restaurant Week planning (one of my favorite weeks of the year!), and homework. Yes, actual homework. As of last week, I have assumed the dual role of instructor and student. I'm taking two online classes through my school (geography & politics). As much as it's a bummer to have to do both lesson planning and homework during the weekends, I am excited to be back in the classroom in a student capacity. I'm a big nerd/awesome like that. :-)

I came across today's Meatless Monday dish, Roasted Mushroom Medley (my first food post of the year - what took me so long?!), on Pinterest last summer. After filing it away in my to-make file, I forgot all about it until I saw the recipe make its away around again a few weeks ago. I decided it was finally the perfect weather for a hearty roasted veggie dish. While it's intended to be served as a side dish, I found that the mix actually makes a really delicious sandwich filling (similar to a sloppy joe, but with mushrooms instead of meat). This is a must try for all mushroom lovers!

 
Roasted Mushroom Medley


















INGREDIENTS
2 lbs mixed fresh mushrooms (I used button, shitake, and oyster)
1/2 cup olive oil
2 chopped garlic cloves
1 tsp chopped fresh rosemary
1 tsp chopped fresh sage
1/4 cup chopped fresh parsley
1 tsp balsamic vinegar (I used the amazing Garlic Balsamic from Herbally Yours)
Salt & pepper, to taste


DIRECTIONS
1. Preheat oven to 350 degrees. Wipe the mushrooms with a damp cloth and trim stems.

2. Slice the mushrooms into 1-2 inch pieces.

3. In an ovenproof casserole dish, mix the olive oil with the garlic, herbs, and salt & pepper. Add the mushrooms and mix well - make sure all of the mushrooms are coated with the oil.

4. Bake for about 30-40 minutes, or until cooked through.

5. Remove from heat and drizzle with balsamic vinegar.


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4 comments

  1. dang it, I'm gonna have to like mushrooms.

    ReplyDelete
  2. Your mushroom recipe literally made me drool. I'm actually still salivating a little I am going to make it tonight!

    ReplyDelete
  3. Perfect meatless dish. I am maddly in love with mushrooms. I havent seen life of pie yet...but have seen Les Miseribles

    ReplyDelete

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