Roasted Mushroom Salad with Hazelnuts
Mushrooms are great all year round but I’m especially happy with them paired with any type of nut. If you prefer almonds or walnuts they work great here too. This should be made right before serving.
Recipe type: appetizer
Serves: 4-6
  • 1¼ pounds mixed mushrooms, tough stems removed
  • 3 tablespoons olive oil
  • Sea salt
  • Pepper
  • 1 tablespoon fresh thyme leaves or ¾ teaspoon dried thyme
  • 1 shallot, minced
  • 2 tablespoons red wine vinegar
  • ¼ cup hazelnut oil, walnut oil or olive oil
  • 2 to 3 heads Belgian endive
  • 1 head green-leaf lettuce (about 5 cups loosely packed)
  • ½ cup loosely packed flat-leaf parsley leaves
  • ¼ cup chopped toasted hazelnuts or other toasted nut
  1. Preheat oven to 400 degrees. Separate mushrooms into small clusters (or if single caps, thickly slice). Pile onto a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper. Add thyme and toss to coat well. Roast in a single layer until sizzling and browned on the edges, about 15 minutes, turning once halfway through cooking.
  2. Put shallot, a couple of pinches of salt, a few grinds of pepper, and the vinegar in a small bowl. Let sit 10 minutes to soften and mellow the shallot. Add hazelnut oil and whisk vigorously.
  3. Slice endive crosswise and put in a serving bowl with lettuce and parsley. Season lightly with salt and toss to mix. Add hot roasted mushrooms and vinaigrette and toss gently but thoroughly. Top with hazelnuts
Recipe by Gourmet Passover Cooking at