Ingredients
Scale
- 1 lb mixed mushrooms (Cremini, Shiitake, and Oyster work best)
- 3 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons balsamic glaze
- 4 cups baby arugula or baby spinach
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup toasted walnuts, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Clean the mushrooms using a damp paper towel to remove any dirt. Avoid soaking them in water, as mushrooms act like sponges and will become soggy. Slice larger mushrooms into thick pieces and leave smaller ones whole for a variety of textures. In a large bowl, toss the mushrooms with two tablespoons of olive oil, minced garlic, fresh thyme, salt, and pepper until they are evenly coated.
- Spread the seasoned mushrooms in a single layer on a large rimmed baking sheet. Do not crowd the pan; if the mushrooms are too close together, they will steam instead of roast. Place the tray in the oven and roast for 18 to 20 minutes. Halfway through the cooking time, toss the mushrooms with a spatula to ensure they brown evenly. You are looking for deep golden edges and a slightly shrunken, meaty appearance.
- While the mushrooms are still warm, place the arugula in a large serving bowl and drizzle with the remaining tablespoon of olive oil and a pinch of salt. Top the greens with the hot roasted mushrooms—the heat will slightly wilt the greens, making them tender. Sprinkle the chopped walnuts and crumbled goat cheese over the top. Finish the dish by drizzling the balsamic glaze in a decorative pattern across the salad. Serve immediately while the mushrooms are warm.
- Cook Time: 35 minutes