Roasted Apples and King Trumpet Mushrooms

This dish is a quintessential celebration of Autumn; combining the sweet and bright personality with the earthy and substantial character of king trumpets is a delight for any table and palate. AND it is straightforward to prepare as well! The simplicity of this recipe allows the natural flavors and nuances of the two star ingredients to shine through.

Ingredients:
1 firm, sweet apple (such as Fuji or Gala)
3 - 4 medium king trumpet mushrooms (Pleurotus eryngii)
2 - 3 Tablespoons extra virgin olive oil
sea salt & fresh ground pepper, to taste
Drizzle of balsamic vinegar
Edible flowers as garnish (optional)

1. Cut the apple in half from top to bottom. Use a melon baller to carefully remove the center core, then cut the apple into 1/4” slices.

2. Cut off about 1/4” of the bottom stem of the mushrooms, and then cut into 1/4” slices, from top to bottom.

3. Pre-heat the oven to 350F, and line a baking sheet with parchment.
(Note: It is important to use parchment and not aluminum foil.)

4. Drizzle the extra virgin olive oil over the sliced ingredients and sprinkle sea salt and fresh ground pepper over them.

5. Place in the pre-heated oven, and roast for 12 - 15 minutes.
At about 5 or 6 minutes, check the process, and it is best to turn each slice over, although it is optional.

6. The apples and mushrooms are ready when they are nicely caramilzed/browned on the edges.

7. Remove from the baking sheet and carefully arrange them on a serving plate.

8. Drizzle with the balsamic vinegar and garnish with edible flowers.
(I used baby marigolds in the image.)