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Roasted Oyster Mushroom Salad with Hazelnuts & Feta
Created by AndrewM, Friday, 04 April 2014


Simple & yummy



  • 6 C. mesclun
  • 1 lb. oyster mushroom
  • 2 T. olive oil
  • 1 t. salt
  • 1/2 t. fresh ground black pepper
  • 1/2 C. raw hazelnuts
  • 1/4 C. mild feta, crumbled

Green Goddess Dressing:

  • 2 anchovy fillets, rinsed, patted dry, and coarsely chopped
  • 1 medium garlic clove, smashed and peeled
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup loosely packed fresh Italian parsley leaves
  • 1/4 cup loosely packed fresh tarragon leaves
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt, plus more as needed
  • Freshly ground black pepper, to taste


  1. Preheat oven to 300F.
  2. Toast hazelnuts 15-20 minutes until fragrant and lightly browned. Do not over toast.
  3. Remove nuts from the oven and wrap in a clean kitchen towel. Let rest 2 minutes. Rub nuts against each other inside the towel to remove (most of) the skins. Gently crack nuts into large pieces with the flat of a knife.
  4. Heat oven to 425F.
  5. Cover baking sheet with foil.
  6. Hand shred mushrooms into bite size pieces.
  7. Toss mushrooms with oil, salt and pepper
  8. Spread out on baking sheet and roast 15 minutes until tender and and a bit browned. Flip the mushrooms and roast another 10 minutes. Mushrooms will reduce by at least 1/2. Let cool.
  9. Pile individual servings of mesclun onto salad plates. Top with feta, hazelnuts, mushrooms. Add Green Goddess dressing to taste.


  1. Blend ingredients, adjust S&P. Let rest in refrigerator one hour. Refrigerate up to one week.
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