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Roasted Chestnut Mushroom Salad

Prep Time:

5 Minutes

Cook Time:

25 Minutes


4 Servings



About the Recipe

We bought some Chestnut mushrooms from one of our local farmers Mycafarms at the farmers market and made ourself this dish out of inspiration for the coming fall season! Super delicious one of my faves and super easy to make.!


  • 8 oz chestnut mushrooms

  • 2 tablespoons cooking oil

  • 1 tablespoon extra virgin olive oil

  • ½ teaspoon kosher salt plus more to taste

  • Fresh ground black pepper

  • A handful of fresh thyme sprigs

  • 3 large cloves of garlic

  • 1 Tablespoon balsamic vinegar

  • 4 oz shallot cut into ¼ inch rounds



  • 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

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