Roasted Mushrooms and Radicchio

Name: Roasted Mushrooms and Radicchio
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 6 shallots, cut into 1/2-inch-thick wedges; 5 tbsp. olive oil, divided; Kosher salt and freshly ground black pepper; 1 1/2 lb. mixed mushrooms (torn, if large); 1 small head radicchio, torn or cut into large pieces; 1/2 c. fresh flat-leaf parsley; 2 tbsp. balsamic or sherry vinegar

This ultimate fall side dish boasts the rich flavor of mushrooms, a little bit bitter from fresh radicchio, and a sweet note from balsamic.

By Kate MerkerPublished: Oct 12, 2020

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Becky Stayner

Yields:

8 serving(s)

Total Time:

50 mins

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Ingredients

6 shallots, cut into 1/2-inch-thick wedges
5 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 1/2 lb. mixed mushrooms (torn, if large)
1 small head radicchio, torn or cut into large pieces
1/2 cup fresh flat-leaf parsley
2 Tbsp. balsamic or sherry vinegar

Directions

1. Step 1Preheat oven to 425°F. Toss together shallots and 1 tablespoon oil on a rimmed baking sheet. Season with salt and pepper. Roast 15 minutes. Add mushrooms and 2 tablespoons oil to baking sheet; toss to combine. Roast until shallots and mushrooms are tender, 25 minutes.
2. Step 2Transfer mushrooms and shallots to a bowl. Add radicchio, parsley, vinegar, and remaining 2 tablespoons oil; toss to combine. Season with salt and pepper.

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