Pumpkin & Mushroom Salad

  1. Preheat the broiler. Combine the squash, shiitake mushrooms, and shallots in a large bowl. Add the oil, tossing to coat. Season with salt and pepper. Spread the vegetables out on a large baking sheet and broil, stirring occasionally, until the squash is slightly charred and just tender, 15 to 20 minutes. Transfer to a serving bowl.
  2. Meanwhile, mince the truffles, if using (reserve the oil). Whisk the balsamic vinegar, lemon juice, truffles, with their oil (or the 1 tablespoon oil), and rosemary together in a small bowl.
  3. Scatter the cremini over the warm salad and add the vinaigrette, tossing to coat. Serve warm or at room temperature.

butternut, baby shiitake mushroom caps, shallots, extra virgin olive oil, salt, black truffles, balsamic vinegar, lemon, fresh rosemary, cremini mushrooms

Taken from www.epicurious.com/recipes/member/views/pumpkin-mushroom-salad-50089276 (may not work)

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