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Roasted Peach Shitake Salad

We are at the tail end of peach season in Texas, but my bakery’s walk-in refrigerator is brimming with them. Farmers show up at our door with boxes and boxes of stone fruit.

Not having much of a sweet tooth, I love to find ways to eat peaches in savory dishes. Sliced into a salad with goat cheese, on top of avocado toast — or I make a simple peach chutney to eat alongside just about anything. We have even made peach naan pizzas, with sprigs of basil to add an aromatic touch.

Grilling or roasting peaches with spices such as crushed coriander seeds, chili or dried mango powder (amchur) is a wonderful way to ramp up their flavor when it’s near the end of the season. Drizzle the best olive oil you can get your hands on, and you have a winner. Here is a supremely simple truly local salad made with grilled or roasted peaches, shiitake mushrooms and cucumbers.

We are at the tail end of peach season in Texas, but my bakery’s walk-in refrigerator is brimming with them. Farmers show up at our door with boxes and boxes of stone fruit.

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Cook Time

50 Minutes

Serves

4

Directions

Step 1

Preheat the oven to 450°F. Cut the peaches in half, discard the pit, and lay the peach halves cut-side up on a shallow baking pan. If the peaches are large, cut them into smaller pieces. Sprinkle chili powder and 1/2 teaspoon salt over them. Roast in the oven for 8 to 10 minutes. The peaches should remain firm but slightly caramelized on the edges.

Step 2

Separately, combine the sliced mushrooms with 2 tablespoons olive oil, coriander seeds, and remaining salt. Spread on a baking pan and roast in the oven until cooked — this should take 10 to 12 minutes.

Step 3

When the salad is ready to assemble, arrange the roasted peaches with the mushrooms and cucumber. Drizzle with remaining olive oil and sprigs of basil. Serve immediately.

Notes & Variations

Instead of roasting the peaches, put them on a grill and sprinkle the spices after.
Top with crumbled goat or feta cheese.
Instead of cucumber, thinly sliced fresh fennel into the salad.

Ingredients

5 medium firm peaches

1/2 teaspoon red chili powder

1 teaspoon sea salt, divided

1 pound shitake mushrooms, sliced

3 to 4 tablespoons olive oil

1 teaspoon lightly crushed coriander seeds

2 small Persian cucumbers, sliced

Basil sprigs for garnish

Step 1

Step 2

Step 3

When the salad is ready to assemble, arrange the roasted peaches with the mushrooms and cucumber. Drizzle with remaining olive oil and sprigs of basil. Serve immediately.

5 medium firm peaches

1/2 teaspoon red chili powder

1 teaspoon sea salt, divided

1 pound shitake mushrooms, sliced

3 to 4 tablespoons olive oil

1 teaspoon lightly crushed coriander seeds

2 small Persian cucumbers, sliced

Basil sprigs for garnish

Notes & Variations

Instead of roasting the peaches, put them on a grill and sprinkle the spices after.
Top with crumbled goat or feta cheese.
Instead of cucumber, thinly sliced fresh fennel into the salad.

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50 Min

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50 Min

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