Warm Roasted Mushroom Salad with Feta Cheese and Dijon Vinaigrette
From sparow64 14 years agoIngredients
- SALAD shopping list
- 4 cups mixed mushrooms, such as cremini, shiitake and oyster shopping list
- 1/2 red onion, finely diced shopping list
- 4 cups mixed baby Asian greens, such as mizuna or tatsoi, or curly endive shopping list
- 1/3 cup crumbled feta cheese shopping list
- 1/3 cup chopped toasted pecans, walnuts or pine nuts (see note) shopping list
- vinaigrette shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1 tablespoon freshly squeeze lemon juice shopping list
- 1 teaspoon Dijon or horseradish mustard shopping list
- salt and freshly ground black pepper shopping list
How to make it
- SALAD
- To prepare the salad, preheat the oven to 350 degrees F.
- Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making sure to cover the pan completely and over the rim so it catches all the juices from the mushrooms.
- Place the mushrooms in a single layer on the prepared pan, Bake for 15 to 20 minutes, until they have started to soften and lose their juices.
- Remove from oven
- Carefully tip the pan to pour the liquid into a bowl; set aside. Let the mushrooms/tomatoes cool slightly, then chop into bite-sized pieces. In a medium bowl, toss the mushrooms/tomatoes with the red onion.
- To serve, divide the greens among 4 plates and top with the warm mushrooms.
- Scatter the feta and pecans over the mushrooms.
- VINAIGRETTE
- Add the olive oil, lemon juice, and mustard to the reserved mushroom juice, mix well, and season, to taste, with salt and pepper.
- Drizzle over the salads and serve immediately.
- Note: To toast the nuts, place them in a skillet over medium-high heat. Toss them continuously in the skillet until they begin to turn a light golden color. Transfer the nuts to a plate and spread them out in a single layer to cool.
- NOTE** I have roasted grape tomatoes with the mushrooms for even more flavor
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