Garlic Roasted Mushrooms with Asparagus and Kale
Serves: 2
Time: Prep 10 mins Cook: 20 mins
Mushrooms are so fantastic how they can take on flavour. Garlic butter with parsley is such a simple classic flavour but so frickin good. I do find the mushrooms to be pretty rich so the ricotta helps to cut the flavour. For me this is a filling dish but if you are needing a bit more oompf then barley would go brilliantly with the mushies.
Leftover Basil Oil
Don't throw it away! Keep it in a jar in the fridge - it's delicious with eggs or ricotta or smashed avo on toast.
Leftovers
Today’s dinner was delicious but I haven’t made enough for tomorrow’s lunch, so instead you could have some overnight oats.
What you'll need
4 portabello mushrooms
8 large button mushrooms
2 cloves of garlic
1/4 bunch flat leaf parsley
1 bunch of kale
1 bunch of asparagus
2 tablespoons ricotta cheese
50g butter
1/4 cup slithered almonds
1/4 bunch of dill
From the Pantry
olive oil
salt and pepper
Feeding Four
This recipe will need double of everything but you will already have ricotta so I am just adding extra mushrooms and asparagus. Most bunches of kale are pretty big so we won't double this.
Cooking Time Varies
Mushrooms will cook slightly different in time depending on their size, so just keep a watchful eye to avoid over cooking as they will dry out and shrivel up. Don't under cook the mushrooms either - I like firm but soft.
Prep
Preheat Oven to 200
Cook Mushrooms
Line an oven tray with baking paper.
Remove the stalks from the mushrooms, peel and finely chop garlic and the parsley and scatter over the mushrooms.
Drizzle olive oil generously over the mushrooms and season with salt and pepper, then top each mushroom with a small piece of butter.
Place into the oven to cook for 20 minutes. You want the butter and oil to be sizzling and the mushrooms soft.
Toast Almonds
Place almonds in a small oven dish and toast for 7 minutes.
Blitz the dill with 2 tablespoons of olive oil, season with salt and pepper and then mix through the almonds.
Sautee Asparagus
Snap the woody ends off the asparagus.
Heat a large non stick fry pan with a teaspoon of olive oil and when hot add the asparagus and season with salt and pepper. Cook turning regularly until the asparagus has a beautiful charred appearance.
Sautee Kale
Wash Kale then rip the leaves away from the stalks. Add an extra teaspoon of olive oil to the frypan and quickly toss the kale around till it has all changed to a deep glossy green. Season with salt and pepper.
Plate it Pretty
Pile the kale onto the base of each serving plate, lay the asparagus across with the tips facing out. Place two large portabellos over the asparagus, then pile the rest of the mushrooms on top.
Top with a large spoonful of ricotta and scatter with fresh dill and drizzle with basil oil.
Enjoy!
Lunch tomorrow
Tasty as these are I haven’t allowed for them to be leftovers, not too sure how keen the hubby would be eating them cold as he doesn’t always have access to a microwave so overnight oats or sammies or both tomorrow.