Grilled Mushroom Salad with Toasted Almonds

Note: You can make the marinated grilled mushrooms well ahead of time. In the summer, grill the mushrooms outside. In the winter, char them on a stovetop grill pan or, in a pinch, a hot cast-iron pan.

Grilled Mushroom Salad with Toasted Almonds

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  • Prep Time


  • Total Time


  • Servings



  • 7

    ounces shiitake mushrooms

  • 1

    clove garlic, finely grated

  • 7

    tablespoons extra virgin olive oil

  • fine sea salt

  • freshly ground black pepper

  • 2

    teaspoons sweet paprika

  • ½

    cup almonds, slivered or sliced

  • 1

    tablespoon salted butter

  • 2

    tablespoons fresh lemon juice

  • pinch sugar

  • 10

    cups mesclun greens


Trim and discard mushroom stems. Wipe caps with a damp cloth. Combine garlic, 3 tablespoons oil, ¼ teaspoon salt, and 1 teaspoon paprika in a medium bowl. Add mushroom caps, toss, and marinate at least 20 minutes and up to 2 hours. To toast almonds, combine nuts with 1 tablespoon oil, butter, 1/8 teaspoon salt, and ¼ teaspoon pepper in a small pan. Cook over medium-low heat, stirring, 5 minutes, until almonds turn golden-brown and crisp. Preheat a grill or a cast-iron grill pan over medium-high heat. Grill mushrooms, starting gill side down, about 7 minutes, until cooked through and well-marked on both sides. Drop back into marinating bowl to catch any juices, transfer to a cutting board, chop roughly, and return to bowl. Add lemon juice, sugar, remaining 1 teaspoon paprika, remaining 3 tablespoons oil, and salt and pepper to taste. Just before serving, pile greens into a serving bowl and season lightly with salt and pepper. Scatter over almonds and toss with mushrooms and dressing to lightly coat.


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