When we think of Fall we think of mushrooms. Hidden under colourful leaves on the forest floor -- just waiting to be discovered, cooked and eaten. Hearty, earthy and bursting with delicious umami flavour. Today's recipe is for a delicious Roasted Mushroom Salad.
Mushrooms are a really important food to include in your diet. Though not to everyone's taste, their health benefits are undeniable. They offer vitamin D, selenium, antioxidants, and fiber. They are recommended for everyone but particularly for people with a variety of health problems -- from weight management issues to cancer. They're also really delicious!
For this recipe, feel free to use any mushroom variety you enjoy or even a mix if you prefer. We opted for cremini mushrooms over button because we prefer the more intense flavour they offer. Shiitakes or even more exotic mushrooms will also work well in this recipe, so use whatever kind you have.
Mushrooms are the star of this recipe. Roasted to perfection, they are the main player in an otherwise simple salad. Mushrooms are the kind of ingredient that can overpower a dish easily so we kept them as the focal point, topping a simple green salad with a very simple vinaigrette. We added creamy avocado (which pairs well with mushrooms) to make this salad a little more filling, turning this dish into a meal.
Try this salad at home with organic ingredients from Wanigan and our easy recipe! Click on the blue links below to add an ingredient to your shopping cart for home delivery.
Roasted Mushroom Salad
- 2 pints of button, cremini or shiitake mushrooms (or a mix)
- 2 large tomatoes, chopped and cubed
- 1 avocado, sliced
- 1 bunch of greens, lettuce, kale, chard or a mix
- *Olive oil (see substitution notes below)
- Apple cider vinegar
- Sea salt
- Black pepper
- Roasting spice mix- cayenne, turmeric, black pepper
Chop and toss mushrooms in 1-2 tablespoons of olive oil and roasting spices. Stir fry, or roast at 375 until golden, about 20 minutes. In a large serving bowl, tear or chop greens and top with tomatoes and avocado slices. Once mushrooms are cooked, sprinkle over top of salad and season with 1/4 cup of olive oil, 2 tablespoons of cider vinegar and toss to combine. Season with sea salt and black pepper to taste.
*Coconut oil or grape seed oil can be used in the place of olive oil.*