I've been experimenting with different mushroom preparations from time to time this summer. Some were just so-so; others were quite pleasant. This one was simply delightful: not only busting with flavors but also with colors and shapes. It's a real winner for summer or any time of the year!
Bon Appetit in their June, 2020 magazine issue leads into the recipe with the following comment:
"Mushrooms turn into crispy, smoky flavor bombs on the grill,” says Brad Leone. “I keep them in big pieces so they don’t fall between the grates. This dish is basically grilled antipasto. Easy, hearty, and it can stand up to the hot weather if you make it ahead and it’s sitting there on the picnic table or whatever.”
Leone suggests using Maitake
whose name means "dancing" in Japanese.
Bon Appetit's Grilled Mushroom Antipasto Salad
2 pounds assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large
7 tablespoons extra-virgin olive oil, divided
Kosher salt
2 tablespoons Champagne vinegar or white wine vinegar
1 teaspoon Aleppo-style pepper
1 teaspoon dried oregano
1 garlic clove, finely grated
Black pepper
2 ounces Parmesan, shaved
½ cup Castelvetrano olives, coarsely chopped
¼ cup drained Peppadew peppers in brine, coarsely chopped
- Prepare a grill for high heat. Toss mushrooms and 3 tablespoons 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 bowl; season with salt.
- Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 tablespoons oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.
Editor's note: It is always important to serve well-cooked mushrooms!