Easy Wood-Fired Oven Roasted Vegetables and Portobello Mushrooms and a Few tips Utilizing Oven Space
What about the meal that falls into the middle of the week and you want to use your wood-fired oven to make something that is easy to make? Here’s a mid-week meal that requires little preparation time and minimal tending of the oven giving you a chance to actually sit back with your drink of choice, and simply swivel a few pans and stir the vegetables from time to time.
With a handful of potatoes, carrots, apples, and in this case, a package of Portobello mushrooms you can put together a delicious blend of flavors.
Cabbage has a good shelf life, so, as a side, I created a simple slaw of thin sliced cabbage, (both purple and green cabbage), a little honey flavored Texas Pete mustard, a pinch of sugar, salt and pepper and a couple of tablespoons of mayonnaise. Add a few pine nuts or slivered almonds, and a few dried cranberries if you like. (Roast the nuts in the oven first!)
Within about forty-five minutes I built a pretty nice fire using hardwood pieces typical of the sizes shown here. Hardwoods are needed to maintain the duration of heat.
The dry wood catches easily and gave me time to chop up the vegetables, make the slaw, and baste the mushrooms with olive oil and sea salt.
I have several pieces of Lodge Ware, and find the smaller pans easy to maneuver when shuffling a few items around the grill positioned within the oven for the portobello mushrooms. (Grills are available at The ARCH).
With the grill in place I can still pull the smaller pans back and forth to check the progress and move them about. If the fire begins to drop in temperature I’ll nudge a few wood pieces to one side of the fire and ease them into the hotter coals as needed.
This insures a high heat to maintain that lovely “sizzle” in the pans that is music to your ears as the vegetables roast and caramelize.
That about wraps up another fine, but simple meal.