For Father’s Day, the kids and I collaborated on dinner. Max grilled steaks. Colette made a red wine-garlic sauce (for the steak), baked potatoes, and whole wheat sourdough bread. And I steamed some broccoli and roasted mushrooms.The mushrooms were super simple and can bake at the same temperature as the potatoes, making it easy to make both for the same meal.
Preheat the oven to 400 degrees.
I used one package of baby bella mushrooms. Brush them with a damp mushroom brush to clean them. Cooking tip: you never want to wash mushrooms, because they are really just little sponges and will soak up all the water and then release the water once they’re heated. Place the mushrooms in a casserole dish.
Chop one clove of garlic and about 2 tablespoons each of chives and sage.
Mix chopped garlic and herbs into 1/4 c. olive oil, and add a sprinkling of kosher salt and freshly cracked pepper.
Toss the mushrooms with your hands to thoroughly and evenly coat with the oil mixture.
Place in oven and roast for about 30 minutes, stirring once halfway through cooking time. Remove from oven and drizzle with 1 teaspoon of balsamic vinegar. Serve immediately to happy eaters!