Italian Roasted Mushroom Salad
Author: Alicia Shaw, adapted from PCC Natural Markets
Serves: 6
- 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
- Preheat oven to 425 F.
- On a baking sheet toss creminis with 2 T olive oil and ¼ t pepper.
- On a second sheet, combine shiitakes, portobellos, 2 T olive oil, and ¼ t pepper.
- Bake both sheets in the upper and lower third of the oven for 25 minutes.
- On a third sheet toss tomatoes with 1 T olive oil. Bake for 15 minutes.
- In a large bowl combine coconut aminos, balsamic, red wine vinegar, garlic, thyme, oregano, and salt.
- 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/
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