we wanted to do something different from the usual fish/rice/veg weekend lunch and went for a vegan dish. went for a West African ata din din. what an explosion of flavor!
mixed mushrooms (used baby bellas, crimini, chanterelles, and a few white button 'shrooms) sliced and tossed in olive oil and roasted on the sheet pan with thyme sprigs and kosher salt on top. roast at 425F for 25-30 minutes, turning once.
while they roast, drain a jar of roasted red peppers (lazy, I know) and plonk those in the food processor with half a red onion - chopped - two cloves garlic, sliced, about 1inch peeled, sliced fresh ginger. pulsed until lightly pureed with some small chunks. drop into a skillet with 1/4 cup of olive oil. one or two scotch bonnet pepper sliced in half only and simmer 8-10 minutes. when liquid is almost cooked away and sauce has darkened, turn in the roasted mushrooms. remove the pepper halves and thyme sprigs. incredible!
we made quinoa and served like a sort of taco on warmed hatch green chile corn tortillas from a NM company that does mail order. tortilla, quinoa, ata din din, fresh cilantro, parsley and pickled red onion shreds.
complete recipe at NYTCooking which, sadly, is a paysite that I cannot seem to copy to post, but it was so awesome, I wanted to share!
sorry for the long post. I am so happy how this came out.