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July 2020 Issue

Grilled Mushroom Antipasto Salad

Grilled mushroom salad with olives peppers and Parmesan.
Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Simon Andrews

Keep the mushrooms whole or in large pieces (so they don’t fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.  

  

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Ingredients

4–6 servings

2 lb. assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large
7 Tbsp. extra-virgin olive oil, divided
Kosher salt
2 Tbsp. Champagne vinegar or white wine vinegar
1 tsp. Aleppo-style pepper
1 tsp. dried oregano
1 garlic clove, finely grated
Freshly ground black pepper
2 oz. Parmesan, shaved
½ cup Castelvetrano olives, coarsely chopped
¼ cup drained Peppadew peppers in brine, coarsely chopped

Step 1

Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2–6 minutes (depending on size and type). Return to bowl; season with salt.

Step 2

Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.

How would you rate Grilled Mushroom Antipasto Salad?

  • Nice! Used shiitakes, hedgehog, golden trumpet and filled out the 2 lbs is about a half quarter pound of sliced crimini. Added them in batches from least to most delicate. As an afterthought I grilled some chunks of leftover brisket until the edges got nice and singed and popped it on top. Served over chopped romaine with some of TJ's cheese bread puffs. Nice for a winter to spring transitional meal when you just can't stand another beet!

    • chowlet

    • PDX, OR

    • 3/25/2021

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