Adapted from Alan Bergo
Serves 4 as a side
Chestnut mushrooms bring a naturally nutty sweetness to this warm salad, which is balanced by charred shallots and balsamic vinegar. Roasting deepens the chestnuts’ earthy flavor while keeping the stems pleasantly crisp. Shiitake or king oyster mushrooms work beautifully for a richer, chewier bite. For a simple lunch or brunch plate, serve this over a bed of tender greens with a soft-boiled egg.
Roasted Mushroom Salad
Ingredients
- 8 ounces chestnut mushrooms, separated from clusters
- 2 tablespoons avocado oil
- 1/2 teaspoon kosher salt, plus more to taste
- 3 large garlic cloves, crushed and sliced in half
- 8 fresh thyme sprigs
- 1/4 teaspoon black pepper, freshly ground
- 1 shallot, sliced into 1/8-inch rounds
- 1 tablespoon balsamic vinegar
- Extra-virgin olive oil, for finishing (optional)
Instructions
- Preheat oven to 425°F.
- Toss mushrooms in a large bowl with the avocado oil, salt, garlic, thyme sprigs, and pepper.
- Spread the mushrooms on a cast-iron pan or a parchment-lined baking sheet, and roast for 25–30 minutes, or until lightly browned. After 15 minutes, rotate the pan and stir the mushrooms.
- While mushrooms roast, cook shallot slices in a dry cast-iron skillet over medium-high heat until lightly charred (3–4 minutes). Remove from heat, transfer to a small bowl, and add vinegar.
- Remove mushrooms from the oven. Discard thyme sprigs, transfer mushrooms to a medium-sized bowl, add shallots, and cool. Season to taste and drizzle with olive oil, if needed. Serve warm or at room temperature.
Chestnut mushrooms.
