Ingredients
4 ounces crimini mushrooms, cleaned stems removed and halved
4 ounces lion’s mane mushrooms, torn into 1-inch bite-sized pieces
1 (15-ounce) can chickpeas, drained, rinsed and patted dry
1 large red bell pepper, cut into 1/2-inch slices
1 large green bell pepper, cut into 1/2-inch slices
1/4 cup olive oil
2 3/4 teaspoons kosher salt
2 1/2 teaspoons smoked paprika
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
Chopped fresh parsley, for garnish, optional
4 cups cooked long-grain white rice, kept hot, for serving
Lemon wedges, for serving
Instructions
- Preheat oven to 450°F. Toss mushrooms, chickpeas, bell peppers, oil, salt, paprika, cumin and salt together on a rimmed baking sheet until coated. Spread into an even layer.
- Roast, flipping mushroom mixture halfway through, until mushrooms and peppers are tender and light golden-brown, about 18 to 20 minutes.
- Garnish with parsley. Serve with rice and lemon wedges.
This recipe uses Lion’s Mane mushrooms
Lion’s Mane Flavor and texture
Lion’s mane mushrooms offer a mildly sweet flavor and a tender texture that mimics shellfish like scallops, crab, or lobster. For that reason, they are often turned to as an accompaniment or alternative to seafood. Try lion’s mane in a mock Crab Louie salad or as a pan seared “steak” in your next surf and turf.
Usage
Grill
Roast
Saute
Sear
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