Roasted Mushroom Salad

I find this time of year challenging food-wise. Every year, I impatiently wait for spring greens to arrive, dreaming of all the peas and asparagus I will gorge myself on in 6 weeks or so (to be followed by the mountains of tomatoes, cantaloupe, and corn I will inhale all summer long). But right now it's late winter and I'm feeling very uninspired by the gnarly looking produce that's some how managing to grow in the frozen ground.  


This salad seemed like a good compromise. It's got some greens to cheer me up, but the mushrooms came from my CSA, so I'm still eating locally. The mushrooms here are a mix of shiitake and cremini, but use whatever mushrooms you like. You could also add a handful of nuts or seeds for extra protein? And this salad works great with goat cheese instead of pecorino (because everything works great with goat cheese) or, if you wanted a triple umami threat, you could use parmesan. 


Preheat the oven to 350F. Wash and roughly chop the mushrooms. In a baking tray, mix the mushrooms with the soy sauce and the sherry. Roast in the oven for approx. 40 mins, turning 1/2 way through. 

Wash the arugula and chop the parsley. In a bowl, mix the arugula, parsley, lemon juice, and olive oil. Season lightly with salt and pepper. 

To serve, arrange greens on a plate, top with the roasted mushrooms, and shave on a few slivers of pecorino. 





handful of parsley 

juice from 1/2 a lemon


splash of soy sauce 

good splash of sherry 

drizzle of olive oil 

salt & pepper