Roasted Mushroom Salad

By • July 25, 2013 • 0 Comments

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Author Notes: This is a recipe I found on Tyler Florence's website with some of my own modifications. I love to use a wide variety of mushrooms and serve them as a side to grilled meats and fish, as a savory sandwich topping or simply by itself as a late night snack with wine and cheeses.cucina di mammina

Serves 2-4

  • 1-2 pounds mixed variety of mushrooms
  • 1-2 fresh garlic cloves, chopped finely
  • splashes extra virgin olive oil
  • splashes red wine vinegar
  • sprigs fresh chopped parsley
  • salt and pepper to taste
  1. Wash, throughly dry and chop all the mushrooms into chunks size pieces. Place in a large bowl and add the chopped garlic, a good splash of olive oil and salt and pepper to taste.
  2. Mix well and place on a lightly greased metal baking tray and roast in a preheated oven at about 425 degrees until golden brown and cooked through.
  3. Remove from oven and let cool. Place the roasted mushrooms in a clean bowl and add a splash of red wine vinegar to taste. Be sure to check all your seasonings at this point, you can also add a bit more olive oil if desired.
  4. Serve immediately at room temperature or store in a tightly sealed container in the refrigerator for future use. Allow the dish to come to back to room temperature before serving for best taste and texture quality
  5. NOTE: If you like a bit of heat, try adding some chopped chili peppers to your taste and add them in at the roasting process for best flavor.
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