Galilee Green Roasted Mushroom Salad

This roasted mushroom salad recipe is easy, quick and delicious.

Roasted Mushroom Salad

We like to have a variety of salads as the first course of our Shabbat meals to enjoy with our Challah.

This roasted mushroom salad goes great with your hummus, pesto or garlic dip!

In addition to tasting good, mushrooms are a great source of vitamin B and contain selenium which helps prevent cell damage. They also contain beta-glucans which may help lower cholesterol.

Ingredients:

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• 2 pints of mushrooms cleaned and cut in half
• ¼ cup Galilee Green Olive Oil
• ¼ cup Balsamic Vinegar
• ½ teaspoon dry mustard powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground garlic
• ½ teaspoon dried oregano
• 1 tablespoon chopped fresh dill – for garnish

Directions:

• Place all ingredients in a baking dish and mix well. Bake at 200 C (400 F) for 10 minutes.
• Stir mushrooms and bake for another 10 minutes.
• Place the roasted mushrooms in a deep bowl including the juices from the pan.
• Cover with a plate or silver foil for 15 – 20 minutes. The cover is the secret to perfectly cooked mushrooms. The steam is now finishing the cooking and deepening the rich flavors.
• Remove the cover and add the fresh dill.

Feel free to try this method with other vegetables such as: red pepper, onion, zucchini or asparagus. It might actually be great with noodles as well! Try it and let me know how it turns out.

Salads tastes better with
Galilee Green Extra Virgin Olive Oil

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