Italian Roasted Mushroom Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 16 ounces cremini (or white) mushrooms, quartered
  • 8 ounces shiitake mushrooms, stemmed and halved
  • 6 ounces portobello mushroom caps, diced into chunks approximately the same size as the quartered creminis
  • 8 ounces grape tomatoes
  • 5 tablespoons olive oil, divided
  • ½ teaspoon pepper, divided
  • 2 tablespoons coconut aminos (or tamari)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 4 green onions, thinly sliced
Instructions
  1. Preheat oven to 425 F.
  2. On a baking sheet toss creminis with 2 T olive oil and ¼ t pepper.
  3. On a second sheet, combine shiitakes, portobellos, 2 T olive oil, and ¼ t pepper.
  4. Bake both sheets in the upper and lower third of the oven for 25 minutes.
  5. On a third sheet toss tomatoes with 1 T olive oil. Bake for 15 minutes.
  6. In a large bowl combine coconut aminos, balsamic, red wine vinegar, garlic, thyme, oregano, and salt.
  7. To bowl with dressing, add roasted mushrooms, tomatoes, and green onions. Toss to combine and serve.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/italian-roasted-mushroom-salad/