It never ceases to amaze me that some of the highest praised recipes are often the simplest to prepare. This mushroom salad falls into that category. Not only is this a wonderfully warm side dish that is great for brunch, lunch or dinner, if you use medium size mushrooms and leave them whole they make great merende (savory snacks).
Makes 5 servings
- 3/4 pound portabella mushrooms
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons dried oregano
- 2 tablespoons dried rosemary
- 1/2 cup sun-dried tomatoes
- 1/3 cup Parmesan cheese or Romano cheese
- 1/2 cup toasted pine nuts
- Salt and pepper to taste
Place mushrooms, gill side up on an oven proof pan. Mix oil and vinegar together with oregano and rosemary and drizzle mixture over mushrooms. Let sit for about an hour at room temperature.
Preheat oven to 350*. Season with salt and pepper and bake for 30-35 minutes.
When mushrooms are cool remove from marinade, (but don’t throw it out), slice , and put them in a bowl. Add the remaining marinade mixture, cheese, tomatoes and pine nuts. Serve warm or at room temperature over a bed of arugula, spinach or spring greens. For merende serve in a halved or quartered radicchio bulb.