Have you ever tried roasting your mushrooms? I discovered during the making of my cookbook that roasting not-so-fancy mushrooms condenses their flavors into gourmet territory. They transform from spongy raw fungi into tender, richly flavored umami bombs along the way.
I understand that mushrooms aren’t for everyone (sometimes, they’re not even for me), but I’m into these roasted mushrooms. For those of you who are on the fence when it comes to mushrooms, I hope this recipe brings you over to my side.
This recipe is a great side dish or light meal. First, I roasted up some cremini mushrooms, also known as baby bella mushrooms (they’re young portobellos—get it?). Then I served the roasted mushrooms, with all of their delicious mushroom juices, on a bed of herbed quinoa. A squeeze of lemon juice and sprinkle of pepitas rounds out the flavors and textures.