Please Make This Roasted Mushroom Salad

Cleaning out the fridges of Cafe Drake HRV inspired this hearty salad, somehow both rich and light at the same time. Just the thing for a Northeast Spring of warmer days and chilly nights! 

Begin by quartering or halving about 1 1/2 lbs. of plain old white button mushrooms. They shrink for miles when roasted so basically you'll need 2 10- oz. packages at least. Toss mushrooms with olive oil, salt and black pepper and roast in a single layer on a baking sheet (1 large or two smaller) for about 15 - 20 minutes in a 400 degree F. oven. Shake the pan around once or twice while roasting. 

Remove from oven and let cool for a few minutes before tossing in a large serving bowl with a couple of tablespoons of olive oil, 1 T. white wine vinegar or lemon juice, some chopped cherry tomatoes and 1/4 cup crumbled feta cheese or queso blanco. Season to taste with more salt and pepper and before serving stir in at least 2 tablespoons minced fresh herbs (we used sorrel and lovage but basil, dill or mint are all good choices). Now you've created a near perfect little side dish.


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