Name: Roasted Mushroom Salad with Sherry Dressing
Total time: 30 min
Ingredients: 1 pound mixed mushrooms, such as cremini, shiitake caps, oyster and/or beech, halved or quartered, depending on size; 1 small onion, halved and sliced; 3 tablespoons extra-virgin olive oil, divided; 0.25 teaspoon salt, divided; 2 tablespoons lemon juice; 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried; 0.25 teaspoon ground pepper; 3 tablespoons dry sherry; 2 cloves garlic, minced; 8 cups bitter salad greens, such as frisée, arugula and/or baby dandelion greens; 2 tablespoons shaved Parmesan cheese

Roasted Mushroom Salad with Sherry Dressing

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Adding the sherry and garlic directly to the hot baking sheet in Step 4 cooks off the alcohol and mellows the garlic. It also allows you incorporate the tasty browned bits from the pan into the salad. Frisée provides a nice textural contrast to the tender mushrooms.

Breana Lai Killeen, M.P.H., RD

Updated on August 16, 2019

Roasted Mushroom Salad — Photo: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie

Active Time:

15 mins

Total Time:

30 mins

Servings:

Nutrition Profile:

Egg Free Gluten-Free Heart Healthy Low Carbohydrate Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

1 pound mixed mushrooms, such as cremini, shiitake caps, oyster and/or beech, halved or quartered, depending on size
1 small onion, halved and sliced
3 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt, divided
2 tablespoons lemon juice
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
¼ teaspoon ground pepper
3 tablespoons dry sherry
2 cloves garlic, minced
8 cups bitter salad greens, such as frisée, arugula and/or baby dandelion greens
2 tablespoons shaved Parmesan cheese

Directions

Preheat oven to 450°F.
Toss mushrooms, onion, 1 tablespoon oil and 1/8 teaspoon salt in a large bowl. Spread in an even layer on a large, rimmed baking sheet. Roast, stirring occasionally, until soft and golden brown, 15 to 20 minutes.
Meanwhile, whisk the remaining 2 tablespoons oil, lemon juice, thyme, 1/8 teaspoon salt and pepper in the large bowl.
Remove the mushroom mixture from the oven. Immediately add sherry and garlic to the pan, stirring and scraping up any browned bits. Scrape the mixture into the bowl with the dressing. Add greens and toss to coat. Serve the salad sprinkled with Parmesan.

Nutrition Facts (per serving)

107	Calories
8g	Fat
6g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/2 cups
Calories 107
% Daily Value *
Total Carbohydrate 6g	2%
Dietary Fiber 2g	7%
Total Sugars 3g
Protein 4g	8%
Total Fat 8g	10%
Saturated Fat 1g	5%
Cholesterol 1mg	0%
Vitamin A 774IU	15%
Vitamin C 10mg	11%
Folate 47mcg	12%
Sodium 141mg	6%
Calcium 74mg	6%
Iron 1mg	6%
Magnesium 25mg	6%
Potassium 395mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.