Use fresh whole button mushrooms for roasted mushroom salad.
Roasted mushroom salad is a simple, yet elegant dish that can be served in numerous different settings. At home at an outdoor barbecue, cocktail party or as a first course or appetizer before a large meal, there are few occasions you can't serve this roasted mushroom salad. For a light meal, pair the salad with a loaf of hot bread and herbed butter or a cream-based soup and a glass of chilled white wine or light-tasting beer.
Instructions
1. Preheat the oven to 475 degrees Fahrenheit.
2. Brush the mushrooms with a mushroom brush to remove any excess dirt and debris. Remove the mushroom stems and reserve them for stock or other uses if desired.
3. Put the whole mushrooms in a large roasting dish with the caps up. Drizzle them with extra virgin olive and sprinkle them with sea salt or kosher salt and freshly ground black pepper to taste. Add any chopped fresh herbs that you want to use like marjoram, rosemary or thyme to taste.
4. Roast the mushrooms for 20 to 25 minutes, flipping them after 15 minutes to brown the bottom side of the mushrooms. Remove the mushrooms from the oven and allow them to cool for 10 minutes.
5. Put the mixed greens in a large mixing bowl and add the roasted mushrooms along with the oil remaining in the roasting dish. Toss the mushrooms and mixed greens with two large wooden spoons or salad tongs.
6. Combine 2 tbsp. extra virgin olive oil, 2 tbsp. balsamic vinegar, 1 clove finely minced garlic and sea salt or kosher salt and freshly ground black pepper to taste in a small mixing bowl.
7. Pour the dressing over the salad and toss to coat. Serve immediately or cover with plastic wrap for one hour before serving.
Tags: mushroom salad, black pepper, black pepper taste, extra virgin, extra virgin olive