Mushrooms tend to be a part of every one of my husband's meals. In breakfast, they are always part of an omelette, for lunch or dinner as a side dish, mixed in with grains, or perfect in soups. I made them as a side dish, but I find mushrooms to be quite filling as they are very meaty. These beautiful fungi are rich in vitamins B and D, potassium, iron, and have a very high antioxidant capacity.
Mix of mushrooms (I used Crimini, Chanterelles, Shiitake, Oyster, Hen of the Woods)
2 tbsp extra virgin olive oil
Few sprigs of fresh thyme, oregano, rosemary
10 cherry tomatoes
Pinch of sea salt
Preheat the oven to 375 degrees. Wash all of the mushrooms and place them on the baking sheet. Drizzle with olive oil, sea salt, all of the herbs and place the cherry tomatoes around them. Bake for 30 minutes.