Roasted Mushrooms With Caramelized Onions

Something very, very beautiful and divine led me to this recipe.I’ve never roasted mushrooms before, I haven’t even had mushrooms in my fridge for as long as I can remember, but a little miracle in the back of my mind knew this would be a great idea, and that it was exactly what I had been craving that evening. Don’t you love it when that happens?

I cannot even begin to tell you how succulent, savory, and electrifyingly mouth-watering these mushrooms are. I couldn’t even believe what was going on when I was eating them. The entire process took 20 minutes, and couldn’t have been easier. I had these with sauteed kale, and lemon quinoa with kidney beans. Delish!

These roasted mushrooms are also the veggie equivalent of steak, so if you are craving some red meat but want to stay vegan, this is is a fantastic substitute. Juicy and melt in your mouth.Also, lets not discount the health magic of mushrooms — super high in potassium (about as much as one medium banana!), anti viral, good for your skin, gut, and even may be beneficial with HIV (oyster mushrooms) and cancer patients (reishi, among others). There’s no good reason to keep these babies off your plate!

roasted mushrooms with carmelized onions 

recipe adapted from Smitten Kitchen

1 pound of whole mushrooms (bella, crimini, or white)

1/2 white onion, finely chopped

2 cloves of garlic, finely chopped

2 TBs of Olive Oil

3 TBs of Balsamic Vinegar

Salt and white Pepper

Juice of half a lemon

Fresh parsley, about 1TB, finely chopped

Preheat oven to 450 degrees with the rack in the middle.

Wash mushrooms thoroughly, pat dry. Lay in a baking sheet. Chop onion and garlic, spread over the mushrooms. Brush the olive oil and balsamic vinegar over the mushrooms and give the pan a good shake to ensure that everything has a nice coating. Salt and pepper your mushrooms really well.

Pop them in the oven and bake for 15-20 minutes, giving them an occasional stir along the way.Once mushrooms are out of the oven, squeeze the juice of half a lemon onto the mushrooms and sprinkle with the fresh parley. Serve immediately with brown rice, quinoa, some sauteed kale — or with steak! Whatever your heart desires.