Roasted Mushroom Salad



8 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 37 Minutes
Cook: 45 Minutes


2 (8-ounce) packages fresh mushrooms, quartered
2 (8-ounce) packages fresh crimini mushrooms, quartered
4 (3.5-ounce) packages fresh shiitake mushrooms, stemmed and quartered
3 tablespoons olive oil
1/2 teaspoon salt
1/3 cup sherry vinegar
2 tablespoons minced shallot
1 small garlic clove, pressed
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup olive oil
1 (5-ounce) package fresh baby spinach (about 6 cups)
1 small head fresh radicchio, torn (about 4 cups)
8 ounces crumbled blue cheese


Combine first 5 ingredients in a large roasting pan. Roast at 450° for 45 minutes or until liquid evaporates; stir twice.

Meanwhile, combine vinegar and next 5 ingredients in a small bowl with a wire whisk; slowly whisk in 2/3 cup oil.

Combine mushrooms and 1/4 cup vinaigrette; cool to room temperature. Divide spinach and radicchio among serving plates; top with mushrooms and cheese. Drizzle with remaining dressing. Serve immediately.

Make Ahead: Chill the vinaigrette in a jar up to 3 days; whisk well before serving.