Sometimes entertaining can be intimidating, especially if you don’t do it very often. I picked up a new cookbook called, “Nothing Fancy” written by Alison Roman, a food columnist at the New York Times and native Los Angelean. What I love about this book is the variety of recipes, dishes you can pull together for a casual impromptu gathering, or a more elaborate dinner party on a weekend evening. The recipes include fresh ingredients, things that I would use in my recipes, mostly from your local grocery store, or farmer’s market.
Mushrooms are a favorite of mine and I could eat them on or in almost anything. This Tangy Roasted Mushroom recipe is in her cookbook and it’s super simple to make. Roasting mushrooms adds so much depth of flavor and tossing them with a bit of vinegar, while they are still hot, allows the mushrooms to absorb its acidity. Freshly sliced onions add another note to the dish, along with fresh herbs and a splash of olive oil.
I served the mushrooms as an appetizer before a meal with friends, but you could serve them as the meal with a fresh green salad. Alison’s recipes are so appealing because most of them don’t take much physical cooking time to prepare, and they taste delicious.
2 pounds fresh mushrooms – oyster, shiitake, trumpet – sliced
1/4 cup olive oil + more for drizzling
1 small onion, white or red
1/4 cup white or red wine vinegar
1/4 cup fresh herbs
salt & pepper
1 baguette, sliced
- Preheat oven to 425. Drizzle skillet with olive oil and add mushrooms, toss to coat. Sprinkle with salt & pepper. Roast in oven for 20-25 minutes until edges are crispy brown.
- Remove skillet from oven and add vinegar and onions, toss with mushrooms. Let sit for 20 minutes.
- Drizzle top of mushroom mixture with olive oil and fresh herbs. Serve with Baguette. Enjoy!