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Roasted Chestnut Mushroom Salad

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Ingredients
  

  • 8 oz Chestnut mushrooms
  • 2 tbsp cooking oil
  • 1 tbsp extra virgin olive oil
  • ½ tsp kosher salt plus more to taste
  • Fresh ground black pepper
  • A handful of fresh thyme sprigs
  • 3 large cloves of garlic
  • 1 tbsp balsamic vinegar
  • 4 oz shallot cut into ¼ inch rounds

Instructions
 

  • Crush the garlic cloves and cut into ½ inch pieces.
  • Trim the mushroom stems to an even length. Toss the mushrooms in a bowl with the oil, salt, garlic, thyme sprigs and pepper.
  • Lay the mushrooms out on a cast iron pan or baking sheet lined with parchment and roast at 425°F for 20-25 minutes or until lightly brown. Rotate the pan 180° after 15 minutes.
  • Peel the shallot and slice ¼ inch thick. Heat the shallot slices in a dry cast iron skillet until lightly charred (or just saute them quickly). Remove to a bowl and add the vinegar.
  • Remove the mushrooms from the oven. Discard the thyme sprigs, transfer to a bowl, add the shallots and olive oil and cool.
  • Double check the seasoning for salt and pepper and adjust until it tastes good to you. Serve warm or room temperature.

Notes

From Forager Chef:
https://foragerchef.com/chestnut-mushroom/