Food: Roasted Mushroom Salad

Roasted Mushroom Salad

Ingredients

1 pound white button mushrooms, halved or quartered
1 tablespoon olive oil
1 teaspoon lemon juice
3/4 cup finely chopped red bell pepper (**did not add this)
1/2 cup fresh basil or mint leaves, torn (**I used basil)
1/4 cup pine nuts, toasted
4 leaves Boston lettuce (**subbed butter lettuce)

Dressing
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar or lemon juice
1 large garlic clove, crushed
Salt, to taste

Directions

1) Preheat oven to 400 degrees F. Toss mushrooms in 1 Tb. olive oil and 1 tsp. lemon juice. Spread on large baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, red pepper, basil or mint, and pine nuts.
2) Whisk together dressing ingredients; toss into mushroom mixture.
3) Place lettuce on 4 salad plates and spoon mushroom mixture on top.


Rating: 3.5 of 5
Comments: The flavors aren't bad - I especailly like the toasted pinenuts, but then again toasted pinenuts are delicious on their own. I probably should have added more salt and lemon juice to the dish though to accentuate the flavors more. As is, the dish still mostly taste like baked mushroom, which is good but not that interesting.

Roasted Mushroom Salad