Roasted Mushrooms with Watercress and Mint

Serves 4

On a medium sheet pan, add:
3, 8 oz packs of mushrooms of your choice (I like maitake, shiitake, cremini, king trumpet, and enoki), sliced or torn apart
Bathe generously in olive oil
Sprinkle with sea salt to taste and
ground caraway (about 2 Tbs)
Put the mushrooms into a pre-heated 400 degree F oven and roast until their earthy fragrance perfumes your kitchen and they begin to take-on a golden brown color on some of the rough edges. (about 10-15 minutes, depending on the heat of your oven)

Remove from the oven, and squeeze a little drizzle of lemon juice over everything, toss, taste, and add salt if it’s needed.

To the mushrooms, add and toss to combine:

1/8 bunch of fresh mint leaves, torn (2-3 sprigs)
1 bunch of fresh watercress, washed

Taste it and if you’re happy, plate it up to enjoy with your people.