This is one of those dishes I like to prepare and enjoy throughout the week. When I have a day off, I’ll whip dishes like Homestyle Beef Brisket and Mediterranean Sweet Potato Salad so that throughout a busy week I have excellent, tasty choices for breakfast, lunch or dinner.
All you need to do is prep the cremini, shiitake, and portobello mushrooms. You’ll need two baking sheets to fit them all on with enough space. If you cram them all onto one baking sheet, they will be too close together and they’ll end up steaming instead of roasting. You want them to roast so that they get that caramelized, brown color. That’s what adds tons of flavor.
After you also roast the tomatoes, you’ll prep the dressing in the bottom of a large bowl. To that, you’ll add the roasted mushrooms, tomatoes, and chopped scallions.
Toss it all together and you’re ready to eat. Serve it room temperature, cold, or heated.
- 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.
This is a winner! I made this mushroom salad as a side to grilled beef tenderloin and it was the perfect combo. I could also envision it as a “salsa” over grilled swordfish as well. I followed the recipe as directed with just two exceptions–First: I roasted all of the mushrooms together (I couldn’t figure out why they needed to be separated). After 25 minutes, I removed the mushrooms from the oven and placed them in a medium sized bowl. I then roasted the tomatoes in the same pan for the remaining 15 minutes. Second: I mixed the dressing in a small bowl and poured it over the roasted mushrooms and tomatoes. I didn’t use all of it since I don’t like my salads overdressed. This salad was a big hit at my dinner table. I will definitely make it over and over again. A mushroom lover’s paradise!!!
Way to save on pans and clean up 🙂 I only used two pans for the mushrooms so they wouldn’t be so crammed together. I like them to get caramelized and if they’re too crowded on one pan they don’t always get that color because they tend to steam not roast. Good idea to make the dressing separate so you can control the amount you like!
Awesome mushrooms! Perfect side dish to compliment Alisha’s brisket recipe. Dressing definitely deserves 5 stars. I have also made the recipe with just white mushrooms so I can buy them in bulk from Costco – same great taste.
Isn’t Costco great? Glad you enjoyed the beef brisket and mushroom dish combo!