Roasted Apples & Mushrooms w/ Arugula Salad

Chay Wike

Inspired again by Maine-based cookbook author, writer, and resident chef of NPR’s Here and Now…Kathy Gunst! I was listening to her segment a few days ago about savory ways to enjoy apples this season. I’ve been working on gathering a collection of recipes for side dishes and salads for the upcoming holidays and this is a perfect addition.

My husband and I took our daughters apple picking yesterday so we had fresh ingredients ready to go too.

This recipe is SO easy to make. Mushrooms and apples pair beautifully together along with arugula and walnuts - earthy, sweet, peppery perfection.

I didn’t peel my apples like Kathy suggests only because I was super lazy :)

Enjoy,

Chay xx

RECIPE

Roasted Apples & Mushrooms w/ Arugula Salad

Gluten Free, Vegan

Serves 2-4

Ingredients

The Salad

  • 1/3 cup walnut halves

  • 6 ounces mushrooms, an assortment of varieties like portobello, shiitake, oyster, etc., stemmed and cut in thick slices

  • 3 medium to large apples, an assortment of apples like Macoun, Mutsu, Macintosh, Cortland, etc., peeled, cored and cut into thick slices

  • 2 tablespoons olive oil

  • Salt and freshly ground black pepper

  • 3 cups arugula leaves washed and dried

The Dressing

  • 1 teaspoon Dijon mustard

  • 2 tablespoons white wine vinegar

  • 1/4 cup olive oil

  • Salt and freshly ground black pepper

Method

  1. Preheat the oven to 400 degrees. Place the walnuts on a cookie sheet and bake the middle shelf for 10 minutes. Coarsely chop and set aside.

  2. In a medium roasting pan or sheet pan with shallow sides mix the mushrooms, apples, olive oil, salt and pepper. Roast on the middle shelf for about 15 minutes, stirring once or twice, or until the apples are just soft, but still holding their shape.

  3. Meanwhile make the vinaigrette: in a small bowl whisk together the mustard, vinegar, oil, salt and pepper. Taste for seasoning.

  4. Place the arugula on a serving plate or bowl and top with the roasted apples and mushrooms. Drizzle with some of the vinaigrette, sprinkle with the walnuts, and serve the remaining vinaigrette on the side.