Balsamic Roasted Mushrooms with Tarragon Summer Squash →

Here’s an end-of-summer side-dish recipe that employs all 5 Tastes. It combines the umami-bomb of balsamic roasted mushrooms with the delicate flavors of summer squash and fresh tarragon. Delicata squash would be a good substitute for the summer squash to use for this excellent side to accompany roast chicken or turkey.

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 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 a 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.