Restaurants catering to vegetarians abound in San Francisco, but this dish will satisfy meat and non-meat eaters alike. It makes an easy, do-ahead first course for a dinner party or a light lunch on a busy afternoon.
Yield: 2 servings
Preheat oven to 375˚F. Trim stems of mushrooms. In a bowl, toss mushrooms with 1 tablespoon olive oil. Season with salt and pepper and place on a baking sheet lined with parchment. Roast until edges of mushrooms are crisp browned, about 15 minutes.
Restaurants catering to vegetarians abound in San Francisco, but this dish will satisfy meat and non-meat eaters alike. It makes an easy, do-ahead first course for a dinner party or a light lunch on a busy afternoon.
Yield: 2 servings
Preheat oven to 375˚F. Trim stems of mushrooms. In a bowl, toss mushrooms with 1 tablespoon olive oil. Season with salt and pepper and place on a baking sheet lined with parchment. Roast until edges of mushrooms are crisp browned, about 15 minutes.
Brush both sides of baguette slices with oil and season lightly with salt and pepper. Place on a sheet tray lined with parchment paper and bake until golden brown, about 10 minutes.
In a large bowl, add arugula. Toss with 1 tablespoon of oil and lemon juice. Sprinkle with Parmesan. Divide arugula evenly between two plates and top with mushrooms. Add crostini slices and serve warm or at room temperature.
