Yield: Makes 8 servings Active time: 15 min Total time: 40 min Ingredients: • 3/4 pounds sliced portabella mushrooms • 1/2 cup extra-virgin olive oil, divided • 3 tablespoons red-wine vinegar • 1 teaspoon Dijon mustard • 10 cups spicy greens (tatsoi, or a mix of tatsoi, mustard greens, arugula, mizuna, or watercress) • 1 cup coarsely grated aged Gouda cheese Preheat oven to 425°F with rack in middle. Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms. Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat. Cooks’ note: Mushrooms can be roasted 4 hours ahead and kept at room temperature. Recipe from Epicurious.com. |
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