I felt like something light for dinner so I made a warm mushroom and arugula salad with tiny proscuitto paninis on the side.
We didn’t have anything else to put in the salad, although in hind sight roasted zucchini would have been nice, so I cut up all of the button and shitayke mushrooms we had in the house.
Place cut mushrooms on parchment paper, sprinkle with thyme (fresh is preferable, but dried works too), drizzle with olive oil and roasted in the oven for about 30 minutes at 250 Farenheit. Toss mushrooms every 10 minutes. When they are close to being done (this is code for Chris almost home for dinner) sprinkle the mushrooms with mozzaella and put them back in the oven until the cheese is melted.
The mushrooms are also good if you squeeze a bit of lemon juice on them when they come out of the oven.
A simple but tasty meal.