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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.