dinner · easy · gluten free · healthy · lunch · mushrooms · quick · salad · sides · vegan · Vegetables · vegetarian

Roasted Mushroom Arugula Salad and a Bruised Ego

Hannah and I decided to try the adult version of paint by numbers. Did y’all know this was a thing? I fucking didn’t. But it showed up on Hannah’s Facebook newsfeed with a timelapse video of someone completing a whole painting in like a minute. It looked like a fucking masterpiece, and we were convinced. I have a fucking art degree – this’ll be a breeze. Right?

Wrong.

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It’s an elephant. Can’t you tell?

I couldn’t even finish filling in all the #1 spots. And this took me two and a half hours. To make matters worse, sitting for that long was fucking painful. Why? Because my klutzy ass fell down the stairs the other day. It would be funny, except I landed directly on my tailbone… and then bounced down another 4 stairs. Fuuuuuck. That shit hurt both my ass and my ego. Luckily, there was no one around to witness it. And I was able to get up quickly enough to avoid curious neighbors peeking out their doors, wondering what in the fuck crash landed into their apartment building. Nothing to look at here – just a chubby girl. Please look away.

I’m literally traveling to Hawaii today, which means my sore ass will be on a plane for 8ish hours. And I always pick a window seat because I want something to lean against, and I hate people. This means I’ll have to make 2 other people move for me to relieve the pressure on my ass. Sigh.

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I made this salad as a side dish from a Hello Fresh recipe a few weeks ago. It was paired with a brie grilled cheese. I just scooped the salad right into the center of that sandwich. It was fucking brilliant. Try it out. Pro tip: To save time, you could just saute mushrooms, but you can’t do as many at once.

Roasted Mushroom Arugula Salad

8-10 button or crimini mushrooms, sliced

1 large handful arugula

2-3 teaspoons Balsamic vinegar

Juice from one wedge of lemon

Olive oil

Salt and pepper

1 tablespoon fresh Rosemary, minced

Preheat oven to 400 degrees. Toss the mushrooms with a heavy drizzle of olive oil and salt and pepper. Spread out onto a baking sheet and sprinkle with the Rosemary. Bake for 15-20 minutes, stirring once halfway through. Place the arugula into a medium mixing bowl. Top with the roasted mushrooms. Drizzle with the Balsamic, olive oil, and lemon juice. Add and little salt and pepper and toss to coat everything. Serve right away with a grilled cheese – shoveling all that green goodness into the sandwich.

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This is after another hour of painting.

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