Mushrooms. They are an ingredient that I have never really liked.  Well I like sauces and such made with mushrooms, but actually eating a mushroom is not my thing.  So when I opened the next cookbook in line, I was surprised I had actually tagged a recipe which featured mushrooms.  But in the quest to extend my culinary knowledge and ability I went ahead and made a dish consisting of mushrooms for dinner.

The cookbook comes from one of my quirkier cookbooks, based on one of my favorite tv shows, Portlandia:

The recipe tagged was for Roasted Wild Mushrooms with Foraged Greens and Hazelnut Vinaigrette.

To start with I tossed mixed mushrooms with thyme, rosemary, melted butter and olive oil.


I placed the mushrooms on a parchment paper lined baking sheet and placed into a 450 degree oven for 20 minutes.


I removed the mushrooms from the oven and let them cool.


I then toasted hazelnuts in a skillet over medium heat.


I removed the hazelnuts from the skillet once they began to toast and become fragrant. I placed them in a kitchen towel and rubbed to remove their skins.  I then roughly chopped the nuts and tossed them in hazelnut oil and salt.  I set them aside.


Next I made vinaigrette by whisking olive oil, hazelnut oil, red wine vinegar, garlic and salt and pepper.


I tossed salad greens, the mushrooms, hazelnuts, salt and pepper in the vinaigrette.


I divided the salad among bowls, topped with a poached egg and served with grilled strip steak.


How did it taste? Well I am not a mushroom lover, which is why I served with steak, but I did manage to swallow a few of the mushrooms.  I didn’t love them, but Matt and Al who also ate this and who like mushrooms, said the mushrooms were really tasty.  Actually I think Matt was surprised at how good the mushrooms tasted.  So if you love mushrooms I would definitely suggest trying this one out. 

Roasted Mushroom Salad with Hazelnut Vinaigrette
  1. 1 lb mixed wild mushrooms (chanterelles, shiitake, oyster, etc), quartered or halfed
  2. ½ tsp fresh thyme leaves, roughly chopped
  3. ½ tsp fresh rosemary leaves, roughly chopped
  4. 2 TB butter, melted
  5. 5 TB olive oil, divided
  6. ½ cup hazelnuts
  7. 1 TB plus 1 tsp hazelnut oil, divided
  8. 1 TB red wine vinegar
  9. 1 garlic clove, finely chopped
  10. 5 oz mixed salad greens
  11. Salt and pepper
  12. 2 eggs, poached
  13. 2 oz shaved hard cheese, optional
  1. Preheat oven to 450 F. Line a baking sheet with parchment paper. In a large bowl toss mushrooms with thyme, rosemary, butter and 2 TB of olive oil. Spread mushrooms in a single layer on the baking sheet and place in the oven for 20 minutes, tossing half way through the cooking time. Remove from the oven and set aside to cool.
  2. Place hazelnuts in a skillet over medium heat. Shake the skillet occasionally and toast the hazelnuts for a few minutes until fragrant. Remove the hazelnuts from the skillet and put onto a kitchen towel. Rub the hazelnuts in the towel to remove their skins. Roughly chop and mix with 1 tsp of hazelnut oil. Season with salt. Set aside.
  3. In a large bowl whisk the remaining 3 TB of olive oil, 1 TB of hazelnut oil, red wine vinegar, garlic and salt and pepper. Add the mushrooms, greens, cheese if using, and hazelnuts and toss lightly.
  4. Divide among 2 plates and top each with a poached egg.
  1. Serves 2
Adapted from Portlandia Cookbook
Adapted from Portlandia Cookbook
Cooking with Rosemary

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