Herb Roasted Wild Mushrooms With Asparagus And Pearl Onions


Herb Roasted Wild Mushrooms

  • 8 Oz. Assorted wild Mushrooms Rough Chopped (Smaller Ones Leave Whole)
  • 3-4 Oz. Olive Oil
  • Sprigs of Rosemary, Thyme, or Herbs of Choice
  • Pinch of Course Sea Salt

Asparagus And Pearl Onions

  • 8 Asparagus Spears cleaned and trimmed
  • 10-12 Pearl Onions or Cippolini onions, peeled and halved
  • Olive Oil
  • Pinch of Course Sea Salt

Toss together mushrooms, herbs until they are well coated, add a little more extra oil if necessary.

Drizzle Olive Oil over asparagus and onions toss and salt to desired taste

Place Asparagus, Onions, and Mushrooms, on a sheet pan

Place in 425 degree oven for 8-10 mins

Plate potatoes, spoon Mushrooms over and garnish with asparagus and onions.
Drizzle oil from sheet pan over potatoes and mushrooms
Top with a dollop of Apple-Currant Chutney if desired.