Roasted Mushrooms with Tarragon Vinaigrette

Roasted Mushrooms with Tarragon Vinaigrette

1 lb. thickly sliced mushrooms (I used brown Cremini mushrooms, also called Baby Bella)
1 T olive oil
1 tsp. Spike Seasoning(or use your favorite spice blend, but I think Spike is great on roasted veggies)

Tarragon Vinaigrette:
(makes 1/3 cup, so you'll have plenty left over to drizzle on tomatoes or other veggies)
2 T chopped fresh tarragon
1/2 tsp. chopped garlic (or use garlic puree from a jar)
1/2 tsp. Dijon Mustard
1 1 /2 T balsamic vinegar
4 T extra virgin olive oil


Preheat oven to 450 F and line a roasting pan with aluminum foil. Wash mushrooms, spin or wipe dry, then cut into slices slightly less than 1/2 inch thick. Put in mixing bowl and toss with olive oil and Spike Seasoning, then arrange on foil-lined roasting pan.



Roast at 450 F for 12-15 minutes, until mushrooms are starting to get brown and liquid is mostly evaporated. Then turn mushrooms over with a metal spatula and return to oven to roast about 10 minutes longer. Mushrooms should be brown all over when they're done.

While mushrooms roast, combine chopped tarragon, garlic puree, Dijon Mustard, and balsamic vinegar in food processor or blender and blend a minute or two. Add olive oil and blend another minute or two. (I used the bowl attachment of my beloved Braun immersion blender for this, which worked very well.)

When mushrooms are well browned and liquid is evaporated, remove from oven, place in bowl and toss with 1-2 T of tarragon vinaigrette. Serve hot as a side dish or at room temperature.