If you buy Bill’s SyndeyFood Cookbook, you’ll notice that while the recipes shots and recipes look amazing, the names of the dishes are just descriptions of the ingredients. Let me clarify - there are no “Mom’s Chocolate Chip Cookies”, or “My Best Friend Fred’s Awesome Corn Fritters”, it’s a bit boring actually, but I can’t deny the great flavor combos. This was another super easy dish, and I’m really loving roasting all this stuff. The taleggio cheese was something new for us, and it’s a great sandwich/melting cheese - it’s not at Trader Joe’s but in the fancy intimidating cheese case at WF, but worth it. So here’s the recipe, with no fun name, for the roast mushrooms and taleggio:

Serves 4

8 large portobello mushrooms

1 tablespoon roughly chopped thyme (I used Rosemary b/c that’s what I had)

4 tablespoons olive oil

juice of 1 lemon

1 large garlic clove, cut into 8 slivers

6 1/2 oz baby spinach, washed (I used arugula which was really nice)

5 oz taleggio cheese, sliced

to serve

4 thick slices of toast

1 tablespoon balsamic vinegar

1. Preheat oven to 400F. Place the mushrooms in a roasting pan. Mix thyme, olive oil and lemon juice together and pour over the mushrooms. Place a slice of garlic on each mushroom and bake the mushrooms for 10 minutes in the oven.

2. Meanwhile, place the spinach (undried, with water clinging to the leaves) in a frying panover medium heat and turn with a spatula until wilted.

3. Remove the mushrooms from the oven. Top each mushroom with a little spinach and some sliced taleggio. Return to the oven for 5-6 minutes, until the cheese has melted. Place 2 mushroms on each slice of toast. Drizzle with pan juices and balsamic vinegar.