Wild Spinach & Roasted Mushrooms

1 pound mixed mushrooms, clean and trimmed
3 garlic cloves, finely chopped
1 tablespoon fresh tarragon, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and fresh black pepper
1 bunch Lamb’s Quarters, or baby spinach
Fresh parsley, chopped
Red pepper flakes (optional)

For the mushrooms:

Preheat oven to 400 degrees. Line a sheet pan with silcone baking sheet or parchment paper. Place the mushrooms in a single layer in sheet pan, and cook for 15 minutes. Meanwhile, mix together the garlic, tarragon leaves, olive oil, vinegar, with a but of salt and papper.

Remove the mushrooms from the oven, dicarding any liquid from pan. Then toss with the oil mixture. Return the pan to the oven for about 10 minutes, or until the mushrooms are browned and crispy on the edges. Watch to ensure the garlic does not burn.

Wash and dry lamb’s quarters or spinach. Heat 1 tablespoon oil in large saute pan over medium high heat. Add the greens and toss quickly, until just wilted and bright green.

Toss the greens with the mushrooms, and their juices. Season with salt and pepper, chopped parsley and red pepper flakes, if using.

COOK’S NOTES: This recipe is equally delicous using regular baby spinach from the supermarket.