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I love MUSHROOMS, though I often find that people aren’t sure what to do with them.  Fun fact, mushrooms are not a vegetable, they are a fungus. Which is maybe why some people are shy when it comes to cooking them.  I’m not sure, but I do want to share this recipe so mushrooms are given a fair chance at the table. When it comes to flavor and texture they have also been known to resemble meat, they are hearty and bold.  This recipe is special to me because it really shows off how flavorI love MUSHROOMS, though I often find that people aren’t sure what to do with them. Fun fact, mushrooms are not a vegetable, they are a fungus.  Which is maybe why some people are shy when it comes to cooking them. I’m not sure, but I do want to share this recipe so mushrooms are given a fair chance at the table. When it comes to flavor and texture they have also been known to resemble meat, they are hearty and bold.  This recipe is special to me because it really shows off how flavorful and complex mushroom flavors can be. Keeping things simple seems to always be best when it comes to cooking and we’re gonna stick to that here! If you’ve never roasted whole mushrooms then this is the perfect recipe to try.  I mean any recipe where there isn’t even any chopping involved is a keeper! There are so many fun ways to cook mushrooms, give this easy recipe a try to get started and then you can go from there.

What you need:

12 whole mushrooms

1 teaspoon olive oil

1/2 teaspoon salt

Drizzle of good balsamic

How it’s done:

Preheat oven to 400. Prepared baking sheet with parchment paper for easy cleaning.  In a bowl coat the whole mushrooms with olive oil over top and then salt.

Place in sheet pan and roast for 20 minutes.  Once the cool a little add a drizzle of balsamic

ENJOY

Photo credit Tom locker photo

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