A recipe idea from an article about mushrooms that we’re now working on for our next issue sounds so mouthwatering that I couldn’t resist making it on the weekend. I’m going to take it to work for one or two lunches through the week’and have it tonight for dinner. Here’s how to make it:
To a large roasting pan add 2 cups button mushrooms, 2 sliced portobellos and about 1 cup sliced shiitakes. Add about half a bulb of thinly sliced fennel, some minced garlic and one sliced red or green pepper. Drizzle with a little olive oil and dried herbs of your choice (I used herbes de Provence) and stir. Roast at 425 degrees for about 40 minutes, stirring a couple of times. Meanwhile, wash baby spinach and arugula leaves, and shave some Parmesan. Arrange leaves on a dinner sized plate, and spoon some of the warm mushroom mixture on top. Top with Parmesan, and drizzle with a little olive oil and balsamic dressing, and salt and pepper to taste
To make this a portable lunch, bring the greens in a separate bag and the mushrooms (with dressing on) in a sealable container. Heat the mushrooms at work to put on top of the greens. If you make this, let us know what you think!