Roasted Mushrooms, Spring Onions, and Pea Shoots

This versatile dish can be served as a topping on bruschetta or Eggs Benedict, or standalone as a salad.

...

Pleurotos ostreatus. © David Rust (from mushroomobserver.org)

Sauce/Garnish/Stuffing

45-60 mins

Varies by usage

See code

Ingredients

1 Lb small oyster mushrooms, left whole, roots chopped

1 Lb Cremini mushrooms, quarted with stems

5 oz Pioppini mushrooms, left whole, roots chopped

2 T Coconut Oil, melted

2 t salt

1 t black pepper

5 spring onions, roots and tops removed (keep the bulb together)

1 T coconut oil melted

1⁄2 t salt

1⁄2 t black pepper

2 pea shoot clamshells (ventilated platic packages), slightly chopped

1-2 Tbl. Truffle Oil

Toss all ingredients together and roast until browned at 400°F (about 10 – 15 minutes).

Toss all ingredients together and roast at 400°F until they get some color and soften.
Chop against the grain into small pieces

While mushrooms are still hot, toss with pea shoots, onions and truffle oil. Pea shoots will wilt slightly, but keep the green flavor.
Serve on bruschetta, on eggs Benedict, or eat by themselves as a salad.

Note: This recipe was originally posted alongside "Relishing Medicinal Mushrooms" by Chef Zachary Mazi in the May 2013 issue of Duff.