5 Ingredients or Fewer

Roasted Mushroom Salad

July 25, 2013
10 Ratings
Photo by Bobbi Lin
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 2 to 4
Author Notes

This recipe is adapted from Tyler Florence's website. I love using a wide variety of mushrooms and to serve them as a side dish with grilled meats and fish, as a savory sandwich topping, or simply by themselves as a late-night snack with wine and cheese. —cucina di mammina

Test Kitchen Notes

I used a wild mushroom assortment to make this. I was making halibut and wanted a tasty side. This salad worked very well along side the fish and a light green salad. I also used it on an open-faced grilled cheese made on Struan bread topped with Gruyère cheese. —Annie stader

What You'll Need
  • 1 1/2 pounds variety of mushrooms
  • 2 garlic cloves, chopped finely
  • 1 splash extra virgin olive oil
  • 1 pinch salt and pepper, plus more to taste
  • 1 splash red wine vinegar
  • 1 sprig fresh chopped parsley
  1. Preheat the oven to 425° F. Wash, throughly dry, and roughly chop the mushrooms. 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 baking sheet. Roast in the oven until golden brown and cooked through, about 45 minutes.
  3. Remove from oven and let cool. Place the roasted mushrooms in a clean bowl, and add a splash of red wine vinegar. Be sure to check all your seasonings at this point; you can also add a bit more olive oil if desired. Sprinkle with parsley.
  4. Serve immediately at room temperature, or store in a tightly sealed container in the refrigerator for future use. Allow the dish to come back to room temperature before serving for the best taste and texture quality
  5. NOTE: If you like a bit of heat, try adding some chopped chile peppers in before roasting the mushrooms.

See what other Food52ers are saying.

  • saramarsh
  • Annie stader
    Annie stader
  • cucina di mammina
    cucina di mammina
  • Girlfromipanema

5 Reviews

saramarsh November 16, 2015
We'll be serving this at Thanksgiving, I think it'll be an amazing side dish!
Girlfromipanema April 15, 2015
Inspired by this recipe, I bought some beautiful maitake mushrooms, and roasted them on parchment. I've incorporated them into many a meal. Thanks for the great idea cucina!
cucina D. April 16, 2015
you are SO welcome, Girlfromipanema! we make these ALL the time... my husband mixes them into left-over rice, quinoa or even pasta dishes and adds additional vinegar and chili flakes. i would love to hear about your creations with this recipe of mine.
Annie S. April 9, 2015
Congratulations on the Community Pick!
cucina D. April 10, 2015
Grazie Annie! I am SO honored to have been chosen and even happier that you love this mushroom salad. i have been eating it with eggs for breakfast and as a topping on ciabatta bread bruschetta for late evening snack.