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BALSAMIC ROASTED MUSHROOMS WITH TARRAGON SUMMER SQUASH
Serves 4-6 as a side dish
FOR THE MUSHROOMS
Ingredients:
…1 pound cremini mushrooms stems removed
…1 tablespoon butter, melted
…1 tablespoon olive oil
…1 ½ tablespoons balsamic vinegar
…3 teaspoons soy sauce
…2-3 cloves garlic, minced (to taste)
…1/2 tablespoon parsley, chopped
…1/2 tablespoon fresh thyme, chopped (1 teaspoon dried)
…1-2 teaspoons brown sugar (to taste)
…1/4-1/2 teaspoon coarse salt (to taste)
…black pepper (to taste)
Preparation:
1. Preheat oven to 400°F (200°C).
2. Lightly grease a large baking sheet/pan with nonstick cooking oil spray.
3. Clean the mushrooms with a damp paper towel or mushroom brush.
4. In a large bowl, combine the mushrooms with the melted butter, oil, balsamic vinegar, soy sauce, garlic, parsley, thyme, brown sugar, salt, and pepper. Toss to coat.
FOR THE SQUASH:
Ingredients:
…2 medium yellow summer squash (Delicata squash is a good substitute)
…1-2 tablespoons chopped fresh tarragon (1 teaspoon dried)
…1 tablespoon butter melted
…1 tablespoon olive oil
…¼-½ teaspoon salt
Preparation:
1. Slice the squash into ½ x 1 inch chunks.
2. In a bowl, mix the squash with the melted butter, olive oil, tarragon, and salt.
Assemble the Mushroom and Squash:
1. On a lightly oiled sheet pan, place the mushrooms and squash in a single layer. (see Note)
2. Roast in hot oven for 15-20 minutes, mixing them halfway through cooking, until tender.
*Note: if you prefer to keep the bright yellow color of the squash, roast the squash and mushrooms on separate sides of the sheet pan.