Broccoli Salad with Oven-Roasted Mushrooms Recipe

Name: Broccoli Salad with Oven-Roasted Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs mushrooms, wiped clean, stems trimmed; 4 large shallots, thinly sliced lengthwise; 6 tablespoons fresh lemon juice; 2 ½ tablespoons fresh thyme or 2 teaspoons dried thyme; 1 tablespoon safflower oil; 2 12 lbs broccoli, stemmed and cut into florets; 1 head red-leaf lettuce or 1 head green leaf lettuce, washed and dried; 2 tablespoons grainy mustard; 3 tablespoons balsamic vinegar; 1 tablespoon chopped parsley; 2 teaspoons chopped fresh oregano or ½ teaspoon dried oregano; to taste fresh ground pepper; 1 tablespoon safflower oil

Servings: persons

2 lbs mushrooms, wiped clean, stems trimmed
4 large shallots, thinly sliced lengthwise
6 tablespoons fresh lemon juice
2 ½ tablespoons fresh thyme or 2 teaspoons dried thyme
1 tablespoon safflower oil
2 12 lbs broccoli, stemmed and cut into florets
1 head red-leaf lettuce or 1 head green leaf lettuce, washed and dried
2 tablespoons grainy mustard
3 tablespoons balsamic vinegar
1 tablespoon chopped parsley
2 teaspoons chopped fresh oregano or ½ teaspoon dried oregano
to taste fresh ground pepper
1 tablespoon safflower oil

1
Preheat the oven to 450 degrees F.
2
Put the mushrooms in a large baking dish.
3
Add the shallots, lemon juice, thyme, salt, some pepper and the Tbsp of oil; toss the mixture to coat the mushrooms in a single layer, then roast them until they are tender and most of the liquid has evaporated, about 20 to 25 minutes.
4
Remove the mushrooms from the oven and keep dish warm.
5
While the mushrooms are cooking, make the dressing.
6
Combine the mustard, vinegar, parsley, oregano and some pepper in a small bowl.
7
Whisking vigorously, pour in the Tbsp of oil in a thin, steady stream.
8
Continue whisking until the dressing is well combined; set the dressing aside.
9
Pour enough water into a saucepan to fill it about 1 inch deep.
10
Set a vegetable steamer in the pan and bring to a boil.
11
Put the broccoli florets into the steamer, cover the pan, and steam the broccoli until it is tender but still crisp - about 4 minutes.
12
Add the broccoli to the dish with the mushrooms.
13
Pour the dressing over the vegetables and toss the salad well.
14
Arrange the salad on a bed of the lettuce leaves; it may be served warm or chilled

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs mushrooms, wiped clean, stems trimmed, 4 large shallots, thinly sliced lengthwise, 6 tablespoons fresh lemon juice, 2 ½ tablespoons fresh thyme or 2 teaspoons dried thyme, and more.

Yes, Broccoli Salad with Oven-Roasted Mushrooms falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Broccoli Salad with Oven-Roasted Mushrooms

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