Grilled Mushroom Antipasto Salad
Charred assorted mushrooms tossed in a punchy Aleppo-oregano vinaigrette with shaved Parmesan, Castelvetrano olives and Peppadew peppers.
🍳 Cook: 6 min
Ingredients
| 2 lb | 905 g | assorted mushrooms (crimini, shiitake, maitake) |
| 7 Tbsp | 105 ml | extra-virgin olive oil, divided |
| — | kosher salt | |
| 2 Tbsp | 30 ml | Champagne vinegar or white wine vinegar |
| 1 tsp | 5 ml | Aleppo-style pepper |
| 1 tsp | 5 ml | dried oregano |
| 1 | garlic clove, finely grated | |
| 2 oz | 57 g | Parmesan, shaved |
| 1/2 cup | 120 ml | Castelvetrano olives, coarsely chopped |
| 1/4 cup | 60 ml | Peppadew peppers in brine, coarsely chopped |
Instructions
- Prepare a grill for high heat. Toss the mushrooms and 3 Tbsp of the oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to the bowl and season with salt.
- Whisk the vinegar, Aleppo-style pepper, oregano, garlic and remaining 4 Tbsp oil in a small bowl to combine; season the vinaigrette with salt and black pepper.
- Pour the vinaigrette over the mushrooms and toss to coat. Add the Parmesan, olives and Peppadew peppers; gently toss to combine.