Roasted Fennel And Mushroom Salad With Radishes

• 2 fennel bulbs, about 1 1/2 pounds, bulbs quartered, cored and cut crosswise into 1/2-inch thick slices, reserving 1
• 20 ounces cremini mushrooms, trimmed, cleaned and cut into quarters if large
• 3 tablespoons extra virgin olive oil
• table salt & ground black pepper
• 1/4 teaspoon sugar
• 1 tablespoon lemon, juice of
• 1 teaspoon Dijon mustard
• 4 -6 radishes, cut in half and sliced thin, about 3/4 cup

1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss fennel and mushrooms with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer fennel and mushrooms to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
2. Meanwhile, whisk remaining tablespoon oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.
3. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in radishes and reserved fennel fronds, transfer to serving platter, and serve.

fennel bulbs, cremini mushrooms, extra virgin olive oil, salt, sugar, lemon, mustard, radishes

Taken from www.food.com/recipe/roasted-fennel-and-mushroom-salad-with-radishes-363330 (may not work)