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
2 to 4
1 1/2 pounds
variety of mushrooms
garlic cloves, chopped finely
extra virgin olive oil
salt and pepper, plus more to taste
red wine vinegar
fresh chopped parsley
In This Recipe
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.
Mix well and place on a lightly greased baking sheet. Roast in the oven until golden brown and cooked through, about 45 minutes.
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.
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
NOTE: If you like a bit of heat, try adding some chopped chile peppers in before roasting the mushrooms.