Recipes : Warm Roasted Mushroom and Feta Salad : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Warm Roasted Mushroom and Feta Salad
Recipe courtesy Sally James, Escape to Yountville, Ten Speed Press, 2003

Ingredients
4 cups mixed mushrooms, such as cremini, shiitake and oyster
1/2 red onion, finely diced
4 cups mixed baby Asian greens, such as mizuna or tatsoi, or curly endive
1/3 cup crumbled feta cheese
1/3 cup chopped toasted pecans, walnuts or pine nuts (see note)
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeeze lemon juice
1 teaspoon Dijon or horseradish mustard
Salt and freshly ground black pepper

Directions
To prepare the salad, preheat the oven to 350 degrees F.

Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making sure to
cover the pan completely and over the rim so it catches all the juices from the mushrooms.

Place the mushrooms in a single layer on the prepared pan, Bake for 15 to 20 minutes, until they
have started to soften and lose their juices. Carefully tip the pan to pour the liquid into a bowl;
set aside. Let the mushrooms cool slightly, then chop into bite-sized pieces. In a medium bowl, toss
the mushrooms with the red onion.

To serve, divide the greens among the plates and top with the warm mushrooms. Scatter the feta and
pecans over the mushrooms. Add the olive oil, lemon juice, and mustard to the reserved mushroom
juice, mix well, and season, to taste, with salt and pepper. Drizzle over the salads and serve
immediately.

Note: To toast the nuts, place them in a skillet over medium-high heat. Toss them continuously in
the skillet until they begin to turn a light golden color. Transfer the nuts to a plate and spread
them out in a single layer to cool.