All Recipes

Roasted Mushroom and Herb Salad

Name: Roasted Mushroom and Herb Salad
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 tablespoon honey; 1 teaspoon garlic powder; 2 pounds mushrooms, sliced; 2 tablespoons balsamic vinegar; 2 tablespoons extra virgin olive oil; 2 tablespoons fresh chopped herbs; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons olive oil; Salt and pepper to taste

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

2 pounds mushrooms, sliced

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons fresh chopped herbs

2 tablespoons balsamic vinegar

1 tablespoon honey

2 tablespoons freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

Directions

Position a rack in the center of the oven, and heat the oven to 425°F. In a medium bowl, toss the mushrooms with 1/2 cup of the oil. Season well with salt and pepper. Reserving the bowl, transfer the mushrooms to a large rimmed baking sheet, spread in an even layer, and roast for 20 minutes, tossing once, until the mushrooms are fragrant and beginning to brown. In the reserved bowl, combine the vinegar and mustard. Whisk well, and then slowly whisk in the remaining 1/2 cup oil. Let the mushrooms cool slightly on the baking sheet. Then, using a slotted spoon, transfer them to the bowl. Add the parsley, basil, dill, and arugula. Gently toss to combine, and serve warm or at room temperature.