music: “Snow Day” by Matt Pond PA
It really is interesting to try to use up different local vegetables. In this case I had a bunch of tatsoi, which is very similar to spinach. This recipe has an awesome flavor due to the dijon mustard and the pear balsamic dressing.
Adapted from Whole Foods
Mushrooms roasted in a simple oil-free pear balsamic dressing are delicious tossed with quinoa, spinach, green onions and almonds. Serve this dish warm, room temperature or cold.
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 small pear, peeled, cored and cut into chunks
1 garlic clove, halved
2 pounds shitake mushrooms, stemmed and gills scraped out (cremini work well also)
1 cup red quinoa
3 cups tightly packed tatsoi, chopped (substitute spinach for the tatsoi)
4 scallions, thinly sliced
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 475°F.
Put vinegar, mustard, pear and garlic in a blender with 1/3 cup water and blend until smooth, about 1 minute. Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the pear balsamic dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast mushrooms until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven and let cool slightly.
While mushrooms roast, prepare quinoa. In a medium pot, bring 1 3/4 cups water to a boil. Stir in quinoa, cover pot, reduce heat to low and simmer for 15 minutes. Remove pot from heat and set aside, covered, 10 minutes more. Uncover and fluff quinoa with a fork.