5 Ingredients or Fewer

Roasted Mushroom Salad

July 25, 2013
Photo by Bobbi Lin
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

  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 2 to 4
Ingredients
  • 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
In This Recipe
Directions
  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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