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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
Serves 2 to 4
1 to 2
pounds variety of mushrooms
1 to 2
garlic cloves, chopped finely
splash extra virgin olive oil
Salt and pepper, to taste
splash red wine vinegar
sprig fresh chopped parsley
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Picnic Recipe