Roasted Mushroom Salad

By • July 25, 2013 5 Comments



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

Food52 Review: 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

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Serves 2 to 4

  • 1 to 2 pounds variety of mushrooms
  • 1 to 2 garlic cloves, chopped finely
  • 1 splash extra virgin olive oil
  • Salt and pepper, 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.

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