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