Oven-Roasted Cremini Mushrooms

Yield | 6 cups |

  • 2 lbs cremini mushrooms
  • 4 Tbsp olive oil

| Preparation | Preheat oven to 450°F. Use a dampened paper towel to remove dirt from mushroom cap and stems.

Trim the bottom of stems. Don't remove the stems. Chop larger mushrooms into quarters and smaller mushrooms in half.

Toss cut mushrooms with olive oil to coat and place them in a single layer on a rimmed baking sheet or shallow baking dish.

Bake 10 to 15 minutes until the mushrooms are browned and softened.

Serving Note: Plate asparagus spears on a large platter, tips aligned

Spoon roasted mushrooms at the bottom across the platter.

Add roasted red pepper strips in the middle (recipe follows).

Roasted Red Peppers

Yield | 4 cups |

  • 6 to 8 large sweet red peppers (see note)

| Preparation | Wash the peppers, then roast on the grill or under the broiler, turning pepper frequently. When the skin blackens, remove the peppers to a paper bag, a plastic bag or a large bowl with a lid. Close the bag or lid to allow the peppers to steam.

Repeat until all peppers are roasted. Let the closed bag/bowl stand for 10 to 15 minutes. Remove peppers. Peel away the blackened skin. Cut in julienne strips.

Note: Use sweet bell peppers, Italian sweet roasting peppers or other mild red pepper.

For a super-simple roasted pepper, buy jars of whole roasted peppers at an international supermarket, drain and julienne.