Name: Grilled Mushroom Antipasto Salad
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

Grilled mushroom salad with olives peppers and Parmesan.

Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Simon Andrews

Keep the mushrooms whole or in large pieces (so they don’t fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.

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Recipe information

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

Step 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.
Step 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.