Roasted Mushroom Salad

Recipe from Oxmoor House

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  • 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


  1. Combine first 5 ingredients in a large roasting pan. Roast at 450° for 45 minutes or until liquid evaporates; stir twice.
  2. Meanwhile, combine vinegar and next 5 ingredients in a small bowl with a wire whisk; slowly whisk in 2/3 cup oil.
  3. 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.
  4. Make Ahead: Chill the vinaigrette in a jar up to 3 days; whisk well before serving.
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