Roasted Wild Mushrooms with Herb Oil

Ingredients

• 1 bunch asparagus, trimmed

• 1 small head of maitake mushrooms

• 5 garlic cloves

• Salt and freshly cracked black pepper

• 1½ cups cooked cannellini beans

• ½ cup veggie broth (or water, adjust for desired consistency)

• Juice and zest of ½ lemon

• ¼ cup olive oil

• 2 tbsp fresh herbs, finely chopped (parsley, basil, arugula)

Instructions:

1. Roast the Veggies:
   Preheat your oven to 400°F (200°C). Toss the asparagus and torn maitake mushrooms with olive oil, lemon zest, minced garlic, salt, pepper, and chili flakes if using. Spread on a baking sheet and roast for 15–18 minutes, until asparagus is just tender and mushrooms are golden and crisp on the edges.

2. Make the Garlic Cannellini Sauce:
   While the veggies roast, blend the cannellini beans, roasted or sautéed garlic, olive oil, veggie broth, lemon juice, and salt until silky smooth. Warm the sauce gently in a saucepan over low heat just before serving.

3. Make the Herb Oil:
   In a small bowl, whisk or stir together olive oil, chopped herbs, lemon zest, and sea salt. Let it sit for a few minutes to infuse.

4. Assemble:
   Spoon the warm garlic bean sauce onto each plate. Top with roasted asparagus and mushrooms. Drizzle the herb oil generously over the top, and finish with more lemon zest or a crack of pepper if desired.