I've been neglecting my leafy greens lately, so I decided to make a basic spinach salad with some other ingredients I had on hand: cherry tomatoes, red onion, chickpeas, fig balsamic vinaigrette, and #mushrooms.
I have no idea whether or not this is true, but a few years ago, someone told me that raw mushrooms increases your chances of breast cancer. Instead of bothering to look that up, I went ahead and found a recipe for crispy mushrooms, since I was roasting the chickpeas anyway.
I had substantially fewer mushrooms than what the Real Simple recipe calls for, so my version is a bit different and less measured. They turned out to have the texture of bacon bits, so if I ever go to make a salad again and have extra mushrooms on hand, I'll consider adding liquid smoke and paprika.
Having trouble seeing the mushrooms? They're the little brown bits about the size of the chickpeas.
Makes: Enough for a salad | Time: ~35 min
6 oz mushrooms, roughly chopped
2-3 tsp EVO
S&P, to taste
Preheat oven to 425. I mixed everything together on a small metal baking sheet and popped it in on the second to lowest rack. After 15 minutes, give the mushrooms a stir so they don't stick to the pan. Roast another 15 minutes. Throw on your salad and enjoy!