Roasted mushroom salad

By Paula Navarette
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Pair with walnuts, Frisée lettuce and cheese for a complete meal.



  • Mix of your favourite mushrooms
  • 900 grams king oyster mushrooms
  • 900 grams oyster mushrooms
  • 900 grams maiitake mushrooms
  • 2 heads Frisée lettuce
  • 1 bunch chives
  • 1 cup cream cheese
  • 1/4 cup sherry vinegar
  • 2 tablespoons sugar
  • 1 cup olive oil
  • 1 lemon
  • Salt
  • Black pepper, ground


  1. Roast mushrooms until golden brown in a pan with canola oil. Season with salt and pepper. To make the vinaigrette combine sherry vinegar, olive oil, lemon juice, sugar salt and pepper. Once the mushrooms are cooked, add your vinaigrette while warm, so they can absorb the flavour. Mix your cream cheese with salt, lemon juice, and black pepper
  2. Toss everything with Frisée and serve on top of creamed cheese.


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