5 Ingredients or Fewer

Roasted Mushroom Salad

July 25, 2013
4.4 Stars
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
  • 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
  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.

See what other Food52ers are saying.

  • saramarsh
  • Annie stader
    Annie stader
  • cucina di mammina
    cucina di mammina
  • Girlfromipanema

5 Reviews

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!
Author Comment
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!
Author Comment
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.