Warm Portobello-Mushroom and Potato Salad Recipe

Name: Warm Portobello-Mushroom and Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 portobello mushrooms (about 1 1/2 pounds), stems removed, dark underside of caps scraped off; 1/3 cup plus 6 tablespoons olive oil; 1 1/4 teaspoons dried thyme; 1 teaspoon salt; 1/2 teaspoon fresh-ground black pepper; 1 pound boiling potatoes (about 3), peeled and cut into 3/4-inch dice; 2 teaspoons Dijon mustard; 1 1/2 tablespoons wine vinegar; 4 scallions including green tops, chopped; 1 bunch watercress (about 5 ounces), tough stems removed (about 3 cups); 1 small head curly endive (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)

Servings: persons

4 portobello mushrooms (about 1 1/2 pounds), stems removed, dark underside of caps scraped off
1/3 cup plus 6 tablespoons olive oil
1 1/4 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 pound boiling potatoes (about 3), peeled and cut into 3/4-inch dice
2 teaspoons Dijon mustard
1 1/2 tablespoons wine vinegar
4 scallions including green tops, chopped
1 bunch watercress (about 5 ounces), tough stems removed (about 3 cups)
1 small head curly endive (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)

1
Heat the broiler.
2
Put the mushroom caps on a baking sheet.
3
In a small bowl, combine the 1/3 cup oil, 1 teaspoon of the thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4
Pour the mixture over the mushrooms and toss to coat.
5
Broil the mushrooms, turning once, until tender and golden, 6 to 8 minutes per side.
6
Meanwhile, put the potatoes in a medium saucepan of salted water.
7
Bring to a boil and simmer until tender, 5 to 10 minutes.
8
Drain.
9
In a small glass or stainless-steel bowl, mix together the mustard, vinegar, and the remaining 1/4 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
10
Add the 6 tablespoons oil slowly, whisking.
11
Toss the warm potatoes with 2 tablespoons of the dressing.
12
In a large bowl, combine the scallions, watercress, and curly endive.
13
Toss with the remaining dressing and then put the greens on a platter or individual plates.
14
Scatter the warm dressed potatoes over the greens.
15
Slice the mushrooms and serve on top of the salad.

291

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 11 ingredients. The key ingredients include: 4 portobello mushrooms (about 1 1/2 pounds), stems removed, dark underside of caps scraped off, 1/3 cup plus 6 tablespoons olive oil, 1 1/4 teaspoons dried thyme, 1 teaspoon salt, and more.

Yes, Warm Portobello-Mushroom and Potato Salad 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.

Warm Portobello-Mushroom and Potato Salad

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