Update: This giveaway is now closed. The winner is Gail, who said she loved making chicken stir-fry over buckwheat noodles as her 30-minute meal. Seems a lot of people love buckwheat noodles, as I saw those were mentioned several times! Anyway, congratulations, Gail!
Today is Day 3 of the Gluten-Free Holiday Progressive Dinner! If you missed Days 1 and 2, visit Daily Bites for some delicious Figgy Cocoa Wedges and Cook It Allergy Free for an amazing four-ingredient appetizers, such as Pear and Arugula Stuffed Proscuitto Cups with Balsamic Drizzle or Bacon Wrapped Dates Stuffed with Chopped Pistachios and Chives!
I’m sharing with you a super-easy, allergy-friendly, crowd-pleasing side dish that is definitely more than the sum of its parts. That seems to be the way with a good mushroom dish, in my opinion. Sure, it’s an unassuming gray little thing going in, but magic happens in the oven. The mushroom surrenders in the heat, releasing meaty, rich flavors and a sumptuous bite. Tossed with a healthy dose of garlic and a few herbs, these babies are happy alongside a turkey, Christmas goose, ham, prime rib, or even as part of a vegetarian holiday feast. Personally, I could eat the entire batch and not feel ashamed. They’re that good.
But my favorite part is that they are stupid easy. In fact, you can toss the mushrooms with garlic and herbs ahead of time, and just put them in the oven while you finish other dishes for your meal. They’ll happily cook away with no fussing, and are ready in 20 minutes. For me, simple dishes like this are the key to a successful holiday meal, when I have so many other balls in the air. A word of advice though – you might want to double the recipe, as they’re likely to disappear quickly.
Before I share the recipe with you, however, I have to tell you about the book I’m giving away today! Cybele Pascal, author of The Allergen-Free Baker’s Handbook, has recently published another amazing book, Allergy-Free and Easy Cooking: 30 Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame. When you have food allergies, celiac disease, or intolerances, especially when you have more than one, simplicity in your meals is key! This book can be a life-saver for busy weeknights. (In fact, it’s going on my Amazon Wish List!) I’m giving away a copy to a lucky reader, hoping that this will make for a lovely holiday gift for you or someone special!
To enter for your chance to win a copy, please leave me a comment below telling me your favorite 30-minute meal. Best of luck! The giveaway is open to U.S. and Canadian residents ages 18 and over, and will end at midnight Tuesday night, December 18th, 2012.
And now, the mushroom recipe you’ve been waiting for!
Garlic Roasted Mushrooms with Herbs (gluten-free, grain-free, vegan, sugar-free)
1 lb fresh crimini mushrooms
4 garlic cloves, minced
¼ c extra virgin olive oil
2 T balsamic vinegar
1 t fresh thyme leaves
Salt and pepper to taste
¼ c fresh flat-leaf parsley, chopped
Preheat oven to 425 degrees and line a rimmed baking sheet with parchment or foil. Toss the mushrooms with the garlic, olive oil, balsamic vinegar, thyme, salt and pepper. Roast until the mushrooms are juicy – about 20 minutes.
Remove from the oven and toss with the parsley while still warm.
(hint: to streamline your meal, you can prepare this recipe up to the point where you would put it in the oven, and instead refrigerate for a few hours. Then, when it’s time, just pop in the oven as directed.)