Here’s one for our produce members looking for a recipe to use the mushrooms you got in your basket this week. This dish is a nice take on a warm winter appropriate salad. It is hearty enough to feel satisfying as a meatless main dish if you desire, but also light and nutritious enough to serve as a side the way it is presented here.
- 1 lb. mushrooms, washed and dried
- 1/4 cup olive oil
- 1/2 tsp. garlic salt
- 1/4 tsp. black pepper
- 1/4 cup diced onion
- 1 tsp. parsley flakes
- Pinch of sage
- Pinch of sea salt
- Dash of marjoram
- 1 tsp. Bragg’s Liquid Aminos
- 2 tbsp. apple or grape juice
- 4 oz. sour cream
- 1/4 cup chopped green onions
- 1 head of butter lettuce, washed and chopped
- Preheat the oven to 400 degrees and line a large, shallow baking dish with parchment paper.
- Slice the mushrooms top to bottom in thick slices and put them in a big bowl. Dice the onion and add it to the bowl too.
- Pour the olive oil, aminos, juice, and seasonings over the mushrooms and onions and stir it all together until everything is well mixed and coated.
- Spread the mushrooms mixture out in the baking dish and roast it for 25 minutes. Take the dish out and toss the mushrooms so that they cook evenly on both sides. Pop them back in the oven for another 15 minutes, or until they begin to darken and shrink slightly.
- Place 1 to 2 cups of lettuce on each salad plate that you are making and put 1/2 to 1 cup of the mushrooms while they are still warm. Top each plate with a heaping tablespoon of sour cream and sprinkle a few green onion pieces over each one. This dish has to be served immediately or the flavor and texture will diminish.