Ingredients
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1/3 cup (80 ml) aged Balsamic vinegar
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2 tablespoons Sherry Vinegar
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1 tablespoon extra virgin Olive Oil
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1 Garlic
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½ teaspoon crushed Red Pepper Flakes
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½ teaspoon Himalayan Pink Salt
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½ teaspoon freshly ground Black Pepper
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2½ cups (190 g) baby Portobello Mushrooms
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2½ cups (190 g) white button Mushrooms
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1 cup (75 g) Shiitake Mushrooms
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10 Thyme
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½ cup (30 g) fresh Parsley
Directions
Not what you would expect from a roasted mushroom, this vegetable dish is more of the tapas persuasion, delicious on its own and also a tremendous supplement to a variety of the Clean recipes, adding a heartiness, a bright acidic flavor, and an array of minerals.
Steps
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1
Done
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Preheat the oven to 400°F (200°C) convection. |
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2
Done
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Combine the balsamic and sherry vinegar, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl. |
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3
Done
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Add the whole mushrooms and thyme sprigs. Toss well to combine and allow to sit for 10 minutes to macerate. |
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4
Done
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Place the mushrooms on an unlined half sheet pan or in a cast-iron skillet and roast in the oven for 30 to 40 minutes, until tender and browned with the vinegar reduced. |
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5
Done
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Remove from the oven and toss with the parsley. |
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6
Done
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Serve immediately or store in the fridge as a prepped vegetable for your week. |
