Roasted Mushroom And Herb Salad Recipes

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SHEET TRAY ROASTED MUSHROOM SALAD RECIPE BY TASTY



Sheet Tray Roasted Mushroom Salad Recipe by Tasty image

Whip up this healthy salad with your favorite soup for a light and easy weeknight dinner. With hearty roasted mushrooms and fragrant shallots and garlic, it's sure to pack a flavor punch and liven up your week!

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 15

1 lb cremini mushroom, sliced
1 lb shiitake mushroom, sliced
⅓ cup extra virgin olive oil, divided (plus 1/2 cup (120 ml)
kosher salt, to taste
freshly ground black pepper, to taste
2 teaspoons dijon mustard
1 tablespoon honey
¼ cup lemon juice
1 cup frozen peas
1 small shallot, thinly sliced
2 cloves garlic, minced
1 lemon, zested
1 cup fresh parsley leaves, loosely packed, roughly chopped
5 oz arugula
½ cup parmesan cheese, shaved

Steps:

  • Preheat the oven to 425°F (220°C). Line 2 baking sheets with reusable baking mats or parchment paper.
  • Spread the cremini mushrooms in an even layer on 1 baking sheet and the shiitake mushrooms on the other. Drizzle ⅓ cup (80 ml) olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.
  • Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
  • Meanwhile, make the dressing: In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining ½ cup (120 ml) olive oil, whisking constantly, until the dressing is emulsified and thickened. Season with salt to taste. Set aside.
  • Scatter the peas, shallot, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste.
  • Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
  • Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
  • Place the arugula in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.
  • Enjoy!

Nutrition Facts : Calories 223 calories, Carbohydrate 19 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 9 grams

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