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Roasted Mushroom Salad
Roasted Mushroom Salad
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Colorful salad of roasted mushrooms, radicchio, and spinach - a delicious side dish.
Ingredients:
  • 2 packages (8 oz each) fresh mushrooms, quartered
  • 2 packages (8 oz each) fresh cremini mushrooms, quartered
  • 4 packages (about 3.5 oz each) fresh shiitake mushrooms, quartered
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/3 cup sherry vinegar
  • 2 tablespoons finely chopped shallots
  • 1 small clove garlic, finely chopped
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon freshly ground pepper
  • 2/3 cup olive oil
  • 1 bag (6 oz) fresh baby spinach leaves
  • 1 small head radicchio, torn (about 4 cups)
  • 2 cups crumbled blue cheese (8 oz)
Instructions:
  • Preheat oven to 450°F. Toss a variety of mushrooms with 3 tablespoons of oil and 1/2 teaspoon of salt in a large shallow roasting pan. Roast for 45 minutes, stirring occasionally, until the liquid has evaporated.
  • In a small bowl, whisk together vinegar, shallots, garlic, mustard, pepper, and 1/2 teaspoon salt. Gradually whisk in 2/3 cup oil until well combined. Pour the vinaigrette over the mushrooms in a medium bowl, stirring to coat them. Allow the mixture to cool to room temperature.
  • Place a colorful mix of spinach and radicchio on 8 salad plates, then generously layer with roasted mushrooms and cheese. Finish by drizzling with the remaining dressing and serve right away for maximum freshness.

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