JENNY EDEN COACHING

Roasted Mushrooms & Walnuts

Take it easy with this super easy and delicious mushroom recipe. It’s IMG_1382perfectly grounding and rich in all the right ways for winter, but also flavorful and healthy. Give this one a try.

Recipe by: Arlene Jacobs

Clean button mushrooms with a damp paper towel, and cut 1/8” off stem ends. Place them in a roasting pan to fit. Add enough water in the pan to come up to ¼”. Season generously with salt and pepper. Place in the oven for 40 – 45 minutes, until the water evaporates. (The mushrooms will look a bit dehydrated, but this concentrates the flavor.)

Sauce:

3 tbsps. walnut oil
3 tbsps. finely chopped shallots
1 tsp. finely chopped thyme
1 tbsp. finely chopped parsley
¼ tsp. grated lemon zest
¼ cup roughly chopped walnuts
Salt & pepper, to taste
Flaked sea salt, for finishing

1. Add 2 tbsps. walnut oil to an 8 ½” sauté pan and heat over a medium low flame. Add shallots and saute over medium heat for 2 – 3 minutes, until translucent. Season well. Add thyme, parsley and lemon zest and sauté for 2 minutes more. Add walnuts and continue cooking for about 3 more minutes. Pour the sauce over the mushrooms, drizzle with additional 1 tbsp. of walnut oil and sprinkle with sea salt.

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2 thoughts on “Roasted Mushrooms & Walnuts

  1. Forbes Graham says:

    To say that this sounds good is an understatement!

    1. jennyberk says:

      Thanks Forbes!

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