I heart mushrooms. It’s not a secret anymore.
Mushrooms make me want to sing the hallejuah chorus really loud from my neighbor’s rooftop and then immediately hop into my kitchen, put on a frilly apron, grease up the cast iron and start cookin.’ Betty Crocker style!
Not that she would’ve hopped around in a frilly apron or anything. Buuut…
You get it.
Mushrooms make me happy. They are rustic and delicate, meaty and scrumptious. And hearty!
HEART-Y. Get it? (Lame. I know.)
Honestly, ‘shrooms get me through the Winter.
Just when I think I will have to spend an entire four months, grazing on anemic, out-of-season vegetables that line the grocery store shelves this time of year, these eager little punks appear out of nowhere, and march onto my cutting board. Just when I start to get depressed about my limited fresh food choices, they jump into my mouth and dance on my taste buds, and assure me once again that I can in fact, enjoy good food, even in the midst of the dead-ness that is Winter.
Mushrooms bring me the promise that at least I’ll have something interesting and tasty to eat while I’m waiting for the snow to melt and the ground to soften. And til I can chomp on homegrown tomatoes again.
Hooray for me, these sexy little morsels never go out-of-season! They always look and taste the same, no matter when you buy them!
And no matter how you make them, they are always good.
I like spores any which way they come, but never do I like them more than when they are roasted along with some potatoes and asparagus. There’s just something about that combination that is SO right.
Really. If you have never roasted mushrooms with potatoes and asparagus, you should probably do it. Today, if possible.
I cooked some up the other night and we all agreed that we would never need to eat anything else, EVER again, if we could have this, every night. And we all agreed that mushrooms are never any better than they are in this dish!
Well, except for Beanstalk. She picked them out, but she’s weird like that.
The rest of
us me! made up for her.
This dish is so simple and complex and HEARTY and delicious. There’s that word again. Sorry! I don’t know for sure what it means, but it’s important to me right now.
Just go with it.
And make some!
(Perhaps then you can tell ME what it means!)
Put on that frilly apron of yours, you too MEN, (you know you have one! Or three!) and cut up some mushrooms, potatoes, and asparagus, into medium sized chunks.
You can use any kind of potatoes, but I used red, because well, just look at them! I love the contrast of the red and white with the bright green asparagus and the deep brown of the mushrooms. I used cremini’s this time, but as with the potatoes, any kind will do.
You can’t mess this one up, my people! (Unless of course, you burn your veggies to a crisp and cause smoke to come out of all sides of the oven, setting off the smoke alarms in your house. In which case, you could quite possibly have messed it up. Just a little.)
Anyway, go on. Don’t be afraid. (This only happens to weird people like me!)
Slice two cloves of garlic.
Mix the potatoes with some coconut oil and lightly massage with seasonings, sprinkle with lemon juice, and then pop onto a hot roasting pan and bake at 450.
Do the same with the mushrooms, asparagus, and sliced garlic. After about 12 minutes, add them to the hot potatoes, and return all to the oven for 15 minutes, or until the veggies are tender and golden.
Like this. Cuz this my friends, is perfection.
And that’s it! There you have it. A happy little Winter treat!
Sprinkle with some fresh parsley if it floats your boat and serve quickly, before you eat it all.:)
Prep Time: 15 min.
Cook Time: 27 min.
- 6 small red potatoes, cut into eighths
- 12 oz mushrooms, sliced thick or quartered
- 1/2 bunch (8oz.) asparagus, ends trimmed and cut into 1 1/2″ pieces
- 2 garlic cloves, thinly sliced
- 1 TBL plus 2 tsp coconut oil, divided
- 2 squeezes of lemon, divided
- 3/4 tsp kosher salt
- 1/2 tsp paprika
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp herbamare
- Fresh Ground Pepper
- Fresh Parsley for garnish
Heat roasting pan (cast iron works great!) in a 450 degree oven.
Mix salt, pepper, and dry seasonings together in a small bowl. With hands, lightly massage 2 Tablespoons coconut oil into cut potatoes, add 1/2 of the seasoning mix, and one squeeze lemon juice. Mix well.
Place on hot roasting pan and bake for 12 min.
Using hands again, combine the rest of the veggies with the remaining seasoning mix, 2 tsp coconut oil and another squeeze of lemon. Add to the pan of potatoes and return to hot oven for 15 minutes.
Sprinkle with fresh parsley if desired and serve!