Who says a vegetarian dish can’t be rich and hearty?
Back in the days of old (specifically the late 90’s when I first became a vegetarian) there were not many other vegetarians that I knew. Plus, I don’t know any other people that decide in 8th grade they are going to give up meat forever. Well, except maybe Lisa Simpson.
Now, there are so many more vegetarians out there! I kinda wish I was still on the veggie only train. After ten years of eating only vegetables, carbs, and cheese, I gave up and went for something a little more balanced, slowly incorporating meat back into my diet. I still feel like I learned a lot during the time when I was a vegetarian.
I love vegetables, still. I am especially fond of mushrooms. I could sit down and eat an entire meal of mushrooms. They are so meaty and hearty. My husband is not a vegetable fan, so most often when I make, let’s say baked chicken breast with some vegetables on the side, I end up eating just a little bit of chicken and about 80% of whatever vegetable he has no interest in.
So, for all you veggie lovers, these roasted mushrooms are great alone, on a sandwich, or even on top of some rice or pasta. And for all you carnivores out there, these mushrooms are not meat, yes I know. But, they are so delicious you won’t even miss the steak or chicken… Or, have a steak and try some of these on the side.
Roasted Garlic & Herb Mushroom Medley
Serves 3-4 (as a side dish)
• 6 Ounces Shitake Mushrooms, stems removed
• 6 Ounces Portabella Mushrooms, cut into 6ths
For the Marinade:
• 1 Tablespoon Balsamic Vinegar
• 2 Tablespoons Olive Oil
• Salt and Pepper
• 1 Clove Garlic, grated
• 1 Tablespoon Chopped Fresh Flat-Leaf Parsley
• 1 Tablespoon Fresh Chopped Basil
• 1 Tablespoon Chopped Fresh Rosemary
• 1 Tablespoon Chopped Fresh Sage
1. Preheat oven to 350 degrees F.
2. Using a damp paper towel, gently clean off the tops and sides of the mushrooms.
3. In a large bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, garlic, parsley, basil, rosemary, and sage.
4. Add in mushrooms and toss together to evenly coat.
5. Evenly spread the mushrooms on a medium baking sheet. Roast in the oven for 35 minutes.
6. Remove mushrooms from the oven about halfway through and flip them a few times, then return sheet to oven.
Serve the Mushroom Medley as the main or side dish right away.
Tip: Mushrooms will last stored in the refrigerator in an air-tight container for three days. Reheat in oven or microwave.
Readers – what are your favorite vegetarian sides?
Stefanie of Sarcastic Cooking has done everything in food from wearing a hair net and working a fryer to inspecting classy restaurants. For now, she’s just happy cooking in her kitchen alongside her pug Weezer, her husband, and most definitely accompanied by a glass of wine.