Roasted Mushroom Salad

Roasting turns humble mushrooms deeply savory and meaty, a favorite technique in modern American produce-forward cooking. Here cremini, oyster, and shiitake meet peppery arugula, bitter radicchio, and a bright lemon-Dijon dressing with toasted walnuts.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 285 cal
• 9g protein
• 14g carbs
• 23g fat
• 3g fiber

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Ingredients

• 1.5 lb mixed fresh mushrooms (cremini, oyster, shiitake)
• 3 tbsp extra-virgin olive oil
• 3 garlic cloves
• 4 fresh thyme sprigs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 5 cups baby arugula
• 1 small head radicchio
• 1 shallot
• 1 lemon
• 1 tsp Dijon mustard
• 1/3 cup toasted walnuts
• 1/4 cup fresh parsley
• 1/4 cup shaved Parmesan

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. Wipe the mushrooms clean with a damp towel, trim tough stems, and tear or slice larger caps into bite-size pieces so they roast evenly.
2. 2Toss the mushrooms on the sheet with olive oil, smashed garlic cloves, thyme sprigs, salt, and pepper until every piece is lightly coated. Spread in a single layer with space between pieces.
3. 3Roast for 18 to 22 minutes, stirring once halfway, until the mushrooms are deeply browned at the edges, fragrant, and any released liquid has evaporated. Remove the garlic and thyme stems.
4. 4While the mushrooms roast, wash and dry the arugula. Core and thinly slice the radicchio into ribbons. Thinly slice the shallot into rings and soak briefly in cold water to mellow the bite, then drain.
5. 5Zest the lemon and juice it into a small bowl. Whisk in Dijon mustard and a drizzle of olive oil until the dressing emulsifies; season lightly with salt and pepper.
6. 6In a wide serving bowl combine the arugula, radicchio, and drained shallot. Add most of the warm roasted mushrooms and toss gently so the greens just wilt from the heat.
7. 7Drizzle the lemon-Dijon dressing over the salad and toss again to coat lightly. Taste and adjust seasoning if needed.
8. 8Scatter the remaining mushrooms on top along with toasted walnuts, chopped parsley, and shaved Parmesan. Serve immediately while the mushrooms are still warm for the best contrast of textures.