This recipe was inspired by an Instagram pic posted by one of my absolute favorite veg bloggers, @heidijswanson from 101 Cookbooks.
Aaaand now that I’m actually looking at the recipe for her salad, she’s got a lot more going on flavor-wise. Mine turned out great – but I bet hers is even more exciting. I was super curious to see if lime + roasted mushrooms would be a good combo, and I’m happy to report it is!
And I bet you could make this even more Fall-feeling with a creamy dressing or some butter in the roast. Or roasted garlic. Everything’s better with roasted garlic.
Gluten-free, paleo, vegetarian, vegan, Keto, Whole30
Mushroom Lime Salad
500g your favorite mushrooms (I used half crimini and half button, but fall wild mushrooms would be amazing here)
1 lime
1/2 bunch chives
1 big hand full roasted salted peanuts
1/2c. baby greens or a nice herby salad
Chili garlic spice mix (I use a prepackaged blend)
Your favorite sprinkleable stock starter (I used chicken here – but only because I ran out of my favorite roasted mushroom & onion)
Preheat your oven to 200C and prep a baking sheet with foil.
Quarter the mushrooms and lay in a single layer on the sheet. If you want to bump this up into a full meal and you’re not veg, add chicken breasts to one side of the pan.
Sprinkle everything liberally with the chili garlic spice blend & stock starter and bake for 25 – 35 minutes or until the chicken is done (~25 mins) and the mushrooms are nice and roasted (~35, maybe 40 minutes).
To serve, plunk the warm mushrooms on a bed of baby greens, and sprinkle all with snipped chives, chopped peanuts & lime juice.
Serves 2 for dinner with meat; you may want more greens if veg
