Grilled Mushroom Antipasto Salad

Rating: 3.5 out of 5.
PHOTO BY LAURA MURRAY, PROP STYLING BY SOPHIE STRANGIO, FOOD STYLING BY SIMON ANDREWS

YIELD: 4–6 servings

INGREDIENTS

  • 2 lb. assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large
  • 7 Tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • 2 Tbsp. Champagne vinegar or white wine vinegar
  • 1 tsp. Aleppo-style pepper
  • 1 tsp. dried oregano
  • 1 garlic clove, finely grated
  • Freshly ground black pepper
  • 2 oz. Parmesan, shaved
  • ½ cup Castelvetrano olives, coarsely chopped
  • ¼ cup drained Peppadew peppers in brine, coarsely chopped

PREPARATION

  1. Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. 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.
  2. Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. 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.

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