One of the things I most look forward to in the spring is coming home to mixed greens waiting for me in our garden. However, we’re lucky enough to have a great winter farmer’s market to supply us with local greens even in the cooler months, thanks to the magic of green houses. I recently found myself with a great collection of greens (courtesy of local growers Good Life Farms and Homestead Growers) that I couldn’t wait to find a delicious way to use.
This recipe hit the mark – I can’t think of much better than the savory goodness of roasted mushrooms! (And I used to hate the things – mushroom haters, please give this one a chance!). They were a perfect compliment to the tangy dressing and crisp greens. We used the manchego cheese we had on hand as a topping, but you could use any cheese you like (perhaps an aged gouda or cheddar).
The recipe is a great option for an easy yet elegant way to enjoy greens throughout the year. We’ll definitely be making this again…next time maybe with even more “local” greens straight from our backyard!
- 4 portabello mushroom caps
- ¼ cup olive oil
- 8 cups mixed greens
- Manchego cheese (or whatever you have on hand)
- 1 clove garlic
- 1 tablespoon Dijon mustard
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- Kosher salt
- Fresh ground pepper
- Preheat oven to 425°F.
- Slice 4 portabello mushrooms. In a bowl, toss mushrooms with enough olive oil to lightly coat and sprinkle with kosher salt and fresh ground pepper. Spread the mushrooms in a single layer on a baking sheet and roast for 15 minutes until golden brown, turning once.
- Meanwhile, mince 1 clove garlic. In a small bowl, whisk together garlic, 1 tablespoon Dijon mustard, ¼ cup red wine vinegar, ½ cup extra virgin olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. (Vinaigrette can be stored in the refrigerator for up to 2 weeks; make sure to bring to room temperature and shake well before serving.)
- To serve, place the greens on a plate and top with warm mushrooms, cheese shavings, and vinaigrette.