Ingredients:
1 pound mushrooms, cleaned and trimmed
1 c. fresh cranberries, cut in half
1 Tbsp. Mushroom & Sage Extra Virgin Olive Oil (or try Garlic or Lemon)
1 Tbsp. Cranberry Pear White Balsamic
2 cloves garlic, minced
2 Tbsp. fresh chives, chopped
1/2 tsp. Saltwest Smashed Peppercorn Sea Salt
2 Tbsp. fresh sage leaves, ripped or chopped into ribbons,
additional fresh sage leaves for garnish
Heat oven to 400F (or 375F convection). In a mixing bowl, toss mushrooms and cranberries with oil and vinegar, garlic, chives, sea salt blend and fresh sage (if using).
Arrange on parchment paper lined baking sheet. Roast 10 minutes, or until beginning to brown - cranberries should soften and caramelize, but be careful not to burn them. Serve warm with fresh sage leaves for garnish if you have it.
Makes an excellent side dish for Thanksgiving or Christmas!
