Balsamic Glazed Shiitakes with Carrots
We enjoy a lot of shiitakes in our recipes. Over the years we’ve grown on logs in two separate areas of the farm. As homesteaders the experience was fun but now we are lucky to call Lexi and Mark of Wingstem Farm close friends and we have access to the very best fresh and dried shiitakes. This dish was one that Lexi brought to a potluck, back in potluck days. She shared the simple recipe that does’t require measurement and is great as a side or as a main dish. Brent loves the meaty texture of the shiitakes and when I use them in place of meat in a main dish he doesn’t complain about eating a meatless meal (too much).
one bunch of carrots, peeled and sliced into chunks
6 oz of shiitake mushrooms, sliced
fresh diced herbs like tarragon, parsley, thyme
Combine the carrots and shiitakes in a baking pan. Drizzle with the olive oil, balsamic vinegar and a touch of maple syrup. Stir to coat all the carrots and mushrooms. Roast in a 350 degree over about 30 minutes until carrots are tender, stirring once or twice. Sprinkle with fresh herbs before serving.