Roasted mushroom salad with sherry dressing

Indulge in the savory flavors of roasted mushrooms tossed with a tangy sherry dressing in this delightful salad burst of umami goodness.

Ingredients:

• 450g mixed mushrooms, such as cremini, shiitake caps, oyster and/or beech, halved or quartered, depending on size
• 1 small onion, halved and sliced
• 3 tablespoons extra-virgin olive oil, divided
• ¼ teaspoon salt, divided
• 2 tablespoons lemon juice
• 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
• ¼ teaspoon ground pepper
• 3 tablespoons dry sherry
• 2 cloves garlic, minced
• 8 cups bitter salad greens, such as frisée, arugula and/or baby dandelion greens
• 2 tablespoons shaved Parmesan cheese

Instructions:

1. Preheat the oven to 450°F.
2. Combine mushrooms, onion, 1 tablespoon of oil, and a pinch of salt in a large bowl. Arrange the mixture evenly on a large baking sheet with raised edges. Roast, stirring occasionally, until tender and golden brown, for about 15 to 20 minutes.
3. While the mushrooms are roasting, mix the remaining 2 tablespoons of oil, lemon juice, thyme, a pinch of salt, and pepper in the same large bowl.
4. Once the mushroom mixture is cooked, pour sherry and garlic into the baking sheet, stirring and scraping off any browned bits. Transfer everything into the bowl with the dressing. Add greens and mix well to coat. Serve the salad topped with Parmesan cheese.

Summary:

• Calories: 978 kcal
• Fat: 57 g
• Protein: 55 g
• Carbs: 53 g
• Potassium: 1577 mg
• Magnesium: 178 mg