Roasted Chestnut Mushroom Salad

Instructions

Mushrooms

1. Crush the garlic cloves and cut into ½ inch pieces.

2. Trim the mushroom stems to an even length. Toss the mushrooms in a bowl with the oil, salt, garlic, thyme sprigs and pepper.

3. Lay the mushrooms out on a cast iron pan or baking sheet lined with parchment and roast at 425 F for 20-25 minutes or until lightly brown. Rotate the pan 180 after 15 minutes.

Shallots

• Peel the shallot and slice ¼ inch thick. Heat the shallot slices in a dry cast iron skillet until lightly charred (or just saute them quickly). Remove to a bowl and add the vinegar.

• Remove the mushrooms from the oven. Discard the thyme sprigs, transfer to a bowl, add the shallots and olive oil and cool.

• Double check the seasoning for salt and pepper and adjust until it tastes good to you. Serve warm or room temperature.

Roasted Chestnut Mushroom Salad from foragerchef.com

Makes 4 servings

Equipment

• 1 12 inch cast iron pan or baking sheet

• 1 small mixing bowl

Ingredients

• 8 oz Chesed Farms chestnut mushrooms

• 2 tablespoons cooking oil

• 1 tablespoon extra virgin olive oil

• ½ teaspoon kosher salt plus more to taste

• Fresh ground black pepper

• A handful of fresh thyme sprigs

• 3 large cloves of garlic

• 1 Tablespoon balsamic vinegar

• 4 oz shallot cut into ¼ inch rounds