Roasted Root Veggies with Portabella Mushrooms w/ Balsamic Beet Sauce

Ingredients

2 cups Beets in 1″ pieces

2 cups Turnips in 1″ pieces

3 carrots in 1″ pieces

4 tablespoons Balsamic Vinegar

12 tablespoons water

4 small portabella caps (about 3.5″ dia)

2 lemons (squeeze 1-1/2 for juice and cut the other into 3 wedges)

Salt

Pepper

1/2 teaspoon coriander

Recipe

1.  Spread the veggies out on a flat pan (cookie sheet, roasting pan would be best, whatever)

2.  Sprinkle 6 tablespoons of balsamic over the veggies and salt liberally

3.  Put in 375 oven for about 50 minutes or so

4.  Place your portabella caps in a 8″ saucepan (yeah right, you better measure that sh!t) top down over medium heat.

5.  After about 2 minutes, turn over and then put lemon juice, remaining balsamic, coriander, salt, pepper and water in pan, cover.

6.  Mess with these as little as possible for best results.  However, do take the lid off and smell them after about 4 minutes, neat!

7.  The mushrooms are done, but turn them over and uncover.  It will take the liquid about 1-2 minutes to become a drizzleable sauce that’s nifty.  Take the mushrooms out and slice thinly and put back in.

8.  When veggies are done (a knife should easily go into the beets with little resistance, if it does then everything else is done, too) remove all from the pan.  What is in the bottom is a remarkable dirt smelling funkiness that is beet essence.  Scrape that into your sauce in the pan, you may need to add a teaspoon of water or so to get it to come of the pan.   Mix the two sauces together with the mushrooms.

9.  Mushrooms go on top of veggies.  Add lemon wedges  to squeeze over to add acid, liquid and watch out for seeds.