Roasted Blue Foot Mushroom and Vegetable Medley with Apples
A hearty autumn roast featuring earthy blue foot mushrooms alongside crisp fennel, tender haricots verts, and sweet apples. The vegetables and fruit caramelize beautifully in the oven, creating natural sweetness that balances the mushrooms' robust flavor. Finished with aromatic fennel salt and freshly ground Tellicherry peppercorns for a sophisticated side dish that pairs wonderfully with roasted meats or can stand alone as a light vegetarian main. The combination of textures and flavors makes this perfect for fall entertaining or weeknight dinners when you want something special but simple.
Ingredients
- ¼ pound blue foot mushroomscremini or shiitake mushrooms1:1vegetarian
similar earthy flavor
- 2 fennel bulbs
- 1 pound haricots vertsgreen beans1:1
may need slightly longer cooking time
- 2 large apples
- 2 tablespoons sunflower oil
- ½ teaspoon freshly ground Tellicherry peppercorns
- ¼ teaspoon fennel saltregular salt plus ground fennel seeds1:1
mix 1/4 tsp salt with pinch ground fennel
Instructions
- 1
Remove any debris from mushrooms with a dry pastry brush
- 2
Slice mushrooms in half or thirds for larger ones
- 3
Place mushrooms in single layer on parchment-lined baking sheet
- 4
Brush mushrooms with oil and cover loosely with foil
- 5
Roast mushrooms in preheated oven at 425 degrees F for about 20 minutes, turning midway through
- 6
While mushrooms roast, slice fennel and apples into 1/4 inch slices
- 7
Remove mushrooms from oven and push to one side without overlapping
- 8
Add fennel, apples and haricots verts to baking sheet with mushrooms
- 9
Brush with remaining oil, adding more if desired
- 10
Toss beans to distribute oil well
- 11
Sprinkle with fennel salt and pepper
- 12
Cover beans loosely with foil
- 13
Return baking sheet to oven and bake additional 25-30 minutes, removing foil and turning vegetables and apples midway through
Tips
Use a dry pastry brush to clean mushrooms rather than washing them, which can make them soggy and less likely to caramelize properly.
Don't overcrowd the baking sheet - mushrooms need space to roast rather than steam, so use a second sheet if needed.
Turn vegetables midway through cooking to ensure even browning and prevent sticking to the parchment paper.
Good to Know
Store covered in refrigerator for up to 3 days. Reheat in 350°F oven for 10-15 minutes to restore some crispness.
Can prep vegetables and slice ingredients up to 4 hours ahead. Store covered separately and assemble just before roasting.
Serve warm as a side dish with roasted meats, or at room temperature as part of a fall salad or grain bowl.
Common Mistakes
Don't wash mushrooms as they'll become waterlogged and won't brown properly
Avoid overcrowding the pan to prevent steaming instead of roasting
Don't skip turning the vegetables midway through cooking to prevent burning
Substitutions
similar earthy flavor
mix 1/4 tsp salt with pinch ground fennel
FAQ
Can I use other types of mushrooms if blue foot aren't available?
Yes, cremini, shiitake, or even button mushrooms work well. Adjust cooking time slightly as different mushrooms have varying moisture content.
What if I don't have fennel salt?
Mix regular salt with a pinch of ground fennel seeds, or use coarse sea salt and add fresh fennel fronds at the end for similar flavor.
How long will this keep in the refrigerator?
Stored covered, it will keep for up to 3 days. The vegetables will soften over time but still taste good reheated or served at room temperature.