Roasted Funghi Salad Recipe

Preheat and prepare mushrooms

Preheat oven to 220°C (425°F). Clean mushrooms by wiping with a damp cloth or quickly rinsing and drying thoroughly. Trim stems if needed and cut larger mushrooms into halves or quarters so pieces are roughly uniform size (about 1–2 cm thick).

Season mushrooms

Toss mushrooms in a bowl with 2 tablespoons of olive oil, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper and the smoked paprika if using. Spread mushrooms in a single layer on a rimmed baking sheet (use two sheets if crowded).

Roast

Roast in the preheated oven for 18–22 minutes, stirring or shaking the pan once halfway through, until mushrooms are golden brown at the edges and any released liquid has mostly evaporated. Remove from oven and set aside to cool slightly.

While mushrooms roast, place pumpkin seeds in a dry skillet over medium heat. Toast, stirring frequently, for 4–6 minutes until seeds become fragrant and start to pop lightly. Remove from heat and transfer to a small bowl to cool so they stay crisp.

In a small bowl or jar combine Dijon mustard, red wine vinegar, lemon juice, minced garlic, honey (or maple syrup), remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning—add more vinegar or lemon for brightness, a pinch more honey to mellow acidity, or more oil to round the dressing.

Place baby spinach in a large salad bowl. Add warm roasted mushrooms (warm is preferred so they slightly wilt the spinach) and toasted pumpkin seeds.

Crumble goat cheese over the top in small pieces with your fingers or a fork.

Pour about half the dressing over the salad, toss gently to combine, then taste and add more dressing as needed (you will likely use 3/4 to all of the dressing depending on preference).

Finish with chopped parsley if using and an extra crack of black pepper. Serve immediately while mushrooms are still slightly warm.