Rosemary mushroom salad
This salad is so simple yet so fragrant and meaty in flavor! If you have a vegan or vegetarian coming to your meal this is a great dish to serve.
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 450. Prepare a baking sheet pan with parchment paper.
  2. In a salad bowl add all the ingredients except the spinach and mix well.
  3. Remove mushrooms and rosemary sprigs from marinade and place on baking sheet and bake for 15 minutes.
  4. Remove from oven and place back in bowl with spinach. Remove rosemary stems and serve warm or room temperature.
Notes & Tips:

Feel free to use any mushrooms you like, or a blend of all your favorites!