Monday, November 23, 2015

Roasted Oyster Mushrooms & Grapes with Balsamic & Rosemary

Fall is the perfect time for roasting food.  And not just because it's colder, because living in Austin, that is often not the case.  No, it's the precious daylight slow to awaken and quick to retire, the leaves dropping and gradual mellowing of Nature's wardrobe to russet, ochre, burgundy, and mahogany.  And that smell in the air, regardless of geography or the fact that people may still be wearing tee shirts and sandals in November - crisp, spiced, earthy, pointed, stillness.

And as the sunlight becomes more and more scarce and the nights grow longer, there is the opportunity for each of us to become a reflection of the shifting seasons.   Self-exploration, bringing warmth and generative force within, nurturing the seeds of inspiration now to bear fruits in the future, and allowing the night sky to become a fertile landscape of starlight and moonlight for our dreams.  And, grounding, of course.  To experience the Earth beneath us, how it lovingly supports us, and allows us to  extend our reach higher and higher.

This dish captures many of those essences for me.  The beautiful, unique flavor of Oyster mushroom is so wonderful in collaboration with garlic, onion, lemon, rosemary, balsamic, and grapes.  And though the flavors and ingredients may seem disparate at first, as they roast and the flavors find one another and mingle, it transforms into a beautiful and complex symphony of textures, flavors, and colors that make sense.  

A comforting, grounding, and joyful sum that is greater in deliciousness than its parts alone.

Roasted Oyster Mushrooms & Grapes with Balsamic & Rosemary
Gluten-Free & Vegan

Active Prep Time:  less than 5 minutes
Inactive Prep Time:  none
Cooking Time:  35-45 minutes
Yield:  about 4 servings

1/2 lb fresh Oyster mushrooms, trimmed and cleaned
1/4 large red onion, chopped
1 small head garlic, peeled and slightly smashed
1/2 c grapes
1 lemon, sliced in half
4-5 sprigs fresh rosemary
2-3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon pink sea salt

What you'll need:  Large mixing bowl, parchment paper, large baking dish

1.  Preheat oven to 350 degrees.  Line baking dish with parchment paper.
2.  Combine all ingredients except lemon in mixing bowl and toss to coat.
3.  Transfer to baking dish, spreading evenly.  Add lemon halves.
4.  Bake for 35-45 minutes, or until the ingredients are starting to brown and crisp on their edges and the grapes and lemon have plumped.
5.  Serve warm from the oven.   Feel free to squeeze some of the roasted lemon juice over the rest of the ingredients.  Such a rich and round contrast to fresh lemon juice!

So happy together.

Ready for roasting magick!

Heavenly and Grounding at the same time.

And beyond roasting feeling appropriate for this time of year, there's also the fact that it's so easy and low maintenance.  Leaving lots of time and energy for celebrating the eminent completion of another year, whether by yourself, in the company of loved ones, or at a large gathering where you are grateful for name tags.

With gratitude and honor, may we breathe deeply and take in the present of now.

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