5 Ingredients or Fewer

Roasted Mushroom Salad

Name: Roasted Mushroom Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 2 to 4
Cuisine: American
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

by: cucina di mammina

July 25, 2013

4.3 11 Ratings

Photo by Bobbi Lin

Prep time 15 minutes
Cook time 45 minutes
Serves 2 to 4

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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

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

Test Kitchen-Approved

What You'll Need

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

Directions

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.

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6 Reviews

LeBec F. February 22, 2024

when i riff on this, i'll be curious to compare various vinegars: sherry, banyuls, chinese black... and i'd mix w/ another sauteed garlic clove, a pinch of pimenton de vera, and chopped roasted hazelnuts. oh boy! thx for the inspiration! best, mindy

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.

5 Ingredients or Fewer