Cinnamon Cap Mushrooms with Acorn Squash and Pistachio Arugula Dressing
Cinnamon Cap Mushrooms DON'T taste like cinnamon! They are nutty, a bit crunchy and pair so well with the fall flavors of acorn squash, shallots, and pistachios in this dish. The lemon and arugula in the dressing brighten your palate and make each bite exciting.
Slice the acorn squash into 1/2 inch slices. Peel and quarter the shallots. Add both to a bowl and toss with the avocado oil, salt, pepper, and honey if using.
Arrange in a single layer on a parchment lined baking sheet. Roast in the oven for 30 minutes. Until soft and slight browned.
Meanwhile, blend all dressing ingredients until smooth. Adjust for consistency. Add more water if the dressing is too thick. Add more nuts if it is too thin. Set aside.
Prepare the mushroom by cutting into single stems if they are attached. Keep the stem and the cap intact. DO NOT WASH. Gently shake off any excess dirt or wipe gently with a paper towel.
Heat the oil in a medium skillet, add the mushrooms and sauté for 5 minutes until the mushrooms turn toast up turning a bit darker in color. Remove from heat.
Toss the remaining arugula with a tablespoon of the dressing. Create a composed plate by adding the quinoa, dressed arugula, squash, and then finally the mushrooms. Drizzle with the arugula pistachio dressing and enjoy!
If you can't find cinnamon cap mushrooms, you can substitute them with baby bella, shitake, or clam shell mushrooms.