Sustainable Eating Recipe: Roasted Mushroom and Wheat Berry Salad
The needs of grocery shoppers are seemingly always evolving, and now more than ever, they want to know where and how their food is produced and what impact it has on the environment. This is commonly referred to as “sustainable eating,” and its popularity is growing among shoppers.
Plant-based diets are a tenet of sustainable eating and mushrooms are often included as part of the movement. Known for their inherent umami flavor and nutrition properties, mushrooms are recognized for their unique growing process and need for minimal natural resources used during production, which makes mushrooms both healthy on the plate and gentle on the planet.
For more information on mushroom sustainability as well as additional recipes, visit mushroomcouncil.com
Roasted Mushroom and Wheat Berry Salad
Recipe courtesy of the Mushroom Council
8 ounces white button mushrooms, halved
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 cups cooked wheat berries, warm
2 green onions, sliced
2 tablespoons dried cranberries, chopped
Heat oven to 400°F.
Place mushrooms on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Bake 10 minutes.
Carefully stir mushrooms and bake 5 minutes until tender. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
To make dressing: In small bowl, whisk olive oil, orange juice, curry powder and salt; pour over salad. Toss to mix. Serve warm.