Roasted Broccoli & Chanterelle Mushrooms

Roasted Broccoli & Chanterelle Mushrooms

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Serves: 4

Salad

• 1 bunch of broccoli (about 1 1/2 pounds) cut into florets, stems roughly chopped
• 1 pound of chanterelle mushrooms, sliced
• olive oil
• salt and pepper

Sesame Ginger Sauce

• 1/4 cup unseasoned rice vinegar
• 1 tablespoon freshly grated ginger
• 1 clove of garlic, minced
• 1 teaspoon chili paste (or Sriracha)
• 2 tablespoons white miso
• 2 tablespoons tahini
• 1 tablespoon honey
• 2 teaspoons low sodium soy sauce
• 1 1/2 tablespoons toasted sesame oil
• 2 tablespoons water

1. Preheat the oven to 425F. Toss the broccoli and mushrooms with olive oil, salt and pepper. Arrange the veggies in a single layer on two rimmed baking sheets. Place in the oven and roast until the broccoli is browned and lightly crips and the mushrooms have shriveled a bit, about 25 minutes. Rotate the pans and toss the veggies halfway through cooking.
2. Combine all the ingredients for the sauce and use and emersion blender or small food processor to puree the ingredients until smooth. Taste test and adjust seasonings as needed.
3. Serve the roasted veggies with the sauce and enjoy.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.