Roasted Mushroom Salad

1. 1

   Preheat the oven to 425u00b0 F. Wash, throughly dry, and roughly chop the mushrooms. Place in a large bowl and add the chopped garlic, a good splash of olive oil, and salt and pepper to taste.

2. 2

   Mix well and place on a lightly greased baking sheet. Roast in the oven until golden brown and cooked through, about 45 minutes.

3. 3

   Remove from oven and let cool. Place the roasted mushrooms in a clean bowl, and add a splash of red wine vinegar. Be sure to check all your seasonings at this point; you can also add a bit more olive oil if desired. Sprinkle with parsley.

4. 4

   Serve immediately at room temperature, or store in a tightly sealed container in the refrigerator for future use. Allow the dish to come back to room temperature before serving for the best taste and texture quality

5. 5

   NOTE: If you like a bit of heat, try adding some chopped chile peppers in before roasting the mushrooms.

* Per serving · 4 servings · Values may vary.

No additional tips available.