Galilee Green Roasted Mushroom Salad

Here’s a great salad to serve with your hummus or garlic dip as an apetizer at your Shabbat meals!

Ingredients:

• 2 pints of mushrooms cleaned and cut in half
• ¼ cup Galilee Green Olive Oil
• ¼ cup Balsamic Vinegar
• ½ teaspoon dry mustard powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground garlic
• ½ teaspoon dried oregano
• 1 tablespoon chopped fresh dill – for garnish

Directions:

• Place all ingredients in a baking dish and mix well. Bake at 200 C (400 F) for 10 minutes.
• Stir mushrooms and bake for another 10 minutes.
• Place the roasted mushrooms in a deep bowl including the juices from the pan.
• Cover with a plate or silver foil for 15 – 20 minutes. The cover is the secret to perfectly cooked mushrooms. The steam is now finishing the cooking and deepening the rich flavors.
• Remove the cover and add the fresh dill.

Feel free to try this method with other vegetables such as: red pepper, onion, zucchini or asparagus. It might actually be great with noodles as well! Try it and let me know how it turns out.

ENJOY!!