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Roasted Mushroom and Herb Salad

Servings: 2 to 3

A mix of herbs brightens savory, woodsy, and earthy roasted mushrooms in this light but satisfying dish. If you can’t find maitake mushrooms, use shiitake or, even better, chanterelles. Serve the salad with some good crusty bread on the side.


  • 1 lb. cremini mushrooms, quartered
  • 12 oz. oyster mushrooms, torn into bite-size pieces
  • 7 oz. maitake (hen-of-the-woods) mushrooms, torn into bite-size pieces
  • 1 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup white-wine vinegar
  • 2 tsp. Dijon mustard
  • 1 bunch fresh curly-leaf parsley, coarsely chopped (about 1-1/2 cups)
  • 1 small bunch fresh basil, leaves coarsely chopped (about 1 cup)
  • 1 small bunch fresh dill, coarsely chopped (about 1/4 cup)
  • 1-1/2 oz. baby arugula (about 1 cup)

Nutritional Information

  • Calories (kcal) : 740
  • Fat Calories (kcal): 650
  • Fat (g): 73
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 8
  • Monounsaturated Fat (g): 53
  • Cholesterol (mg): 0
  • Sodium (mg): 410
  • Carbohydrates (g): 20
  • Fiber (g): 7
  • Sugar (g): 6
  • Protein (g): 10


  • Position a rack in the center of the oven, and heat the oven to 425°F. In a medium bowl, toss the mushrooms with 1/2 cup of the oil. Season well with salt and pepper. Reserving the bowl, transfer the mushrooms to a large rimmed baking sheet, spread in an even layer, and roast for 20 minutes, tossing once, until the mushrooms are fragrant and beginning to brown.
  • In the reserved bowl, combine the vinegar and mustard. Whisk well, and then slowly whisk in the remaining 1/2 cup oil.
  • Let the mushrooms cool slightly on the baking sheet. Then, using a slotted spoon, transfer them to the bowl. Add the parsley, basil, dill, and arugula. Gently toss to combine, and serve warm or at room temperature.


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