Sunday, October 20, 2013

Roasted Mushrooms with Crispy Sage and Walnut Oil

Roasted Mushrooms
You may not have walnut oil in your cabinet, but you are going to buy some.  You may have slight sticker shock at the price, but I can all but guarantee you will thank me when you taste these mushrooms.

I've had walnut oil in my cabinet for sometime and just recently started exploring with it again thanks to the nudging of one of my besties.  She was touting the health benefits, of which there are many, but really, it's the huge, earthy flavor that I adore.  In the dish below, the sage crisps up, the mushrooms drip and the nutty flavors just scream fall.  Enjoy!

Roasted Mushrooms with Crispy Sage and Walnut Oil
Ingredients (serves 2 as a side) 
  • 2 cups of whole button and portobella's chopped into a 2 inch dice. note: bunches of enoki would be glorious here
  • 1.5 tablespoons of walnut oil
  • 1 tablespoon of extra virgin olive oil
  • 10 - 12 sage leaves ripped in half
  • Salt to taste 
Directions 
  • Preheat the oven to 425 degrees
  • Drop the whole button and chopped portobella on a baking sheet, condensing into a single, close knit center
  • Drizzle with the two oils, sprinkle with sage and toss to coat
  • Cook for 15 - 20 mnutes until fragrant, but not too shrunken
  • Season to taste and enjoy

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