Food & Cooking Recipes Lunch Recipes Warm-Mushroom Salad with Pistou Vinaigrette 3.0 (3) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Servings: 4 This is a salad of greens, topped with warm mushrooms and an herb-based vinaigrette. Ingredients 1 pound mixed mushrooms (about 13 ounces), such as shiitake and oyster, trimmed and cut into 1 ½-inch pieces ¼ cup dry white wine ¼ cup olive oil ¾ teaspoon salt, plus more to taste Freshly ground pepper 2 small cloves garlic ¼ cup grated pecorino, plus more shavings for garnish 1 ¼ cups loosely packed herbs such as basil, parsley, thyme, or oregano, coarsely chopped 6 ounces mixed greens 1 tablespoon sherry vinegar Directions Heat oven to 350 degrees. Arrange mushrooms on piece of foil; season with wine, 3 tablespoons oil, salt, and pinch of pepper. Slice 1 clove garlic; scatter over mushrooms. Fold foil to create loose package. Bake until mushrooms are fork tender, 15 to 20 minutes. Transfer to large bowl. Finely chop remaining garlic clove; add to bowl along with pecorino and chopped herbs. Toss, and season to taste with salt and pepper. Place greens in a bowl; season with remaining oil, salt, pepper, and vinegar. Arrange greens on serving plates, and top with warm mushroom mixture. Garnish with shavings of pecorino if desired. Cook's Notes Classic pistou (not pesto, no pine nuts here) is a mixture of crushed basil, garlic, and olive oil, but almost any other herb, such as parsley, thyme, or oregano, can be used in place of the basil. Print