Jim Coleman Recipes

Roasted Mushroom Salad with Butternut Squash, Pearl Onions & Chestnuts

Serves: 4

For this recipe you will need:

• 2 lb. mixed wild mushrooms, such as shiitake, oyster & chanterelle, tough stems removed, mushrooms quickly washed & dried
• 6 tbsp. extra virgin olive oil
• 4 tsp. whole thyme leaves
• 4 tbsp. whole fresh rosemary leaves
• 4 bay leaves
• salt & freshly ground pepper to taste
• 3 cups ½-inch cubes of peeled & seeded butternut squash
• 20 pearl onions, frozen & peeled
• 20 chestnuts, frozen & peeled
• 1 tsp. balsamic vinegar
• ¼ lb. cleaned & dried mesclun salad greens

1. Preheat the oven to 400°F.

2. Toss the mushrooms in a roasting pan with 1 ½ tablespoons of the olive oil, 2 teaspoons of the thyme, 1 tablespoon of the rosemary, 1 bay leaf, and salt & pepper.

3. Roast in the preheated oven for 20 minutes, mixing the mushrooms around twice to ensure even cooking.

4. In a roasting pan, toss the squash and the onions with 2 tablespoons of the remaining olive oil, 1 teaspoon of the remaining rosemary, the remaining thyme, 2 bay leaves, and salt & pepper.

5. Roast in the preheated oven for 20 minutes, mixing the vegetables around twice to ensure even cooking. The squash should be firm and the onions slightly browned.

6. Reduce the oven temperature to 300°F.

7. Toss the chestnuts in a roasting pan with ½ tablespoon of the remaining olive oil and the remaining rosemary & bay leaf. Roast them in the preheated oven for 20 minutes, until the chestnuts are deep gold in color.

8. Mix the chestnuts with the squash, onions and mushrooms. Season with salt & pepper.

9. In a large salad bowl, mix the vinegar with a pinch of salt, then add the remaining 2 tablespoons of olive oil, beating well. Add the greens and toss well.

10. Arrange the salad in the middle of 4 plates. Spoon the roasted vegetable mixture over the salad.