Roasted Broccoli & Chanterelle Mushrooms
By Dishing Up the Dirt
A seasonal side dish with rich, roasted flavors.
Ingredients
Salad
- 1 bunch of broccoli (about 1 1/2 pounds) cut into florets, stems roughly chopped
- 1 pound of chanterelle mushrooms, sliced
- olive oil
- salt and pepper
Sesame Ginger Sauce
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon freshly grated ginger
- 1 clove of garlic, minced
- 1 teaspoon chili paste (or Sriracha)
- 2 tablespoons white miso
- 2 tablespoons tahini
- 1 tablespoon honey
- 2 teaspoons low sodium soy sauce
- 1 1/2 tablespoons toasted sesame oil
- 2 tablespoons water
Overview
Prep Time
15 minutes
Cook Time
30 minutes
Serves
4
Instructions
Step 1
Preheat the oven to 425F. Toss the broccoli and mushrooms with olive oil, salt and pepper. Arrange the veggies in a single layer on two rimmed baking sheets. Place in the oven and roast until the broccoli is browned and lightly crips and the mushrooms have shriveled a bit, about 25 minutes. Rotate the pans and toss the veggies halfway through cooking.
Step 2
Combine all the ingredients for the sauce and use and emersion blender or small food processor to puree the ingredients until smooth. Taste test and adjust seasonings as needed.
Step 3
Serve the roasted veggies with the sauce and enjoy.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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