This vibrant salad combines the earthy depth of broiled shiitake and oyster mushrooms with the sweet, smoky flavor of charred red peppers. Tossed with tender mixed greens and shaved Parmesan, it is dressed in a bright, tangy vinaigrette featuring red-wine vinegar and dry mustard. The contrast between the warm, tender mushrooms and the crisp, cool greens creates a delightful texture. It serves as an elegant yet simple appetizer or a light side dish for summer gatherings. Perfect for potlucks, brunches, or as a refreshing starter before a heavier meal, this recipe brings home-style Italian flair to your table with minimal effort.
Mushrooms With Mixed Greens
Description
This vibrant salad combines the earthy depth of broiled shiitake and oyster mushrooms with the sweet, smoky flavor of charred red peppers. Tossed with tender mixed greens and shaved Parmesan, it is dressed in a bright, tangy vinaigrette featuring red-wine vinegar and dry mustard. The contrast between the warm, tender mushrooms and the crisp, cool greens creates a delightful texture. It serves as an elegant yet simple appetizer or a light side dish for summer gatherings.Ingredients
Directions
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Preheat the broiler.
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Place the red pepper halves, cut sides down, on a broiler pan.
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Broil the peppers about 4 inches from the heat source until the skin blisters and chars, approximately 5 minutes.
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Transfer the hot pepper halves to a plastic bag and let them stand for 15 minutes to steam.
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While the peppers cool, rinse or wipe the shiitake and oyster mushrooms clean with damp paper towels.
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Discard the tough stems from the shiitake mushrooms.
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In a jar with a tight-fitting lid, combine the olive oil, red-wine vinegar, dry mustard, sugar, Worcestershire sauce, thyme, and salt.
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Shake the jar vigorously until the dressing is well emulsified.
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Place the mushrooms in a small bowl and toss with 1 tablespoon of the salad dressing to coat.
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Arrange the dressed mushrooms in a single layer on the broiler pan.
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Broil the mushrooms about 4 inches from the heat source for 1 minute, then turn them over.
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Broil for 1 minute longer, or just until the mushrooms are cooked through and tender.
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Remove the mushrooms from the broiler and set aside to cool slightly.
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Using a vegetable peeler, shave the Parmesan cheese into thin slices.
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Peel the charred skin off the cooled red pepper halves and cut the peppers into strips.
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Rinse the mixed greens and spin them dry in a salad spinner.
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In a large bowl, toss the mixed greens with the shaved Parmesan, red pepper strips, broiled mushrooms, and the remaining salad dressing.
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Spoon the salad onto serving plates.
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Garnish with blanched sugar-snap pea pods and asparagus tips, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 6.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 1.4g1%
- Dietary Fiber 0.5g2%
- Sugars 0.8g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Best served immediately after tossing to prevent the greens from wilting. Leftover dressing can be stored in the refrigerator for up to one week.
Mushroom Variations: You can substitute other firm mushrooms like cremini or portobello if shiitake or oyster mushrooms are unavailable. Ensure they are wiped clean rather than washed to avoid sogginess.
Peeling Peppers: Steaming the peppers in a bag makes the skins easy to slip off. If any skin remains, use your fingers to gently rub it away.
Vegan Option: To make this recipe vegan, omit the Parmesan cheese or substitute with a vegan Parmesan alternative, and ensure the Worcestershire sauce used is vegan-friendly.
