Oyster Mushroom Salad
Category:
Courtesy of Jesse Griffiths, Dai Due Supper Club
Super easy
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PrintIngredients
For 4 Person(s)
Cream
- 1 pounds Kitchen Pride oyster mushrooms
- Olive oil (for tossing)
- Salt and pepper
- 2 teaspoons champagne vinegar
- 4 teaspoons Texas Olive Ranch olive oil
- 2 handfuls Boggy Creek Farm arugula
- 2 ounces Veldhuizen Gruyère cheese, shaved thin
Oyster Mushroom Salad Directions
- Preheat oven to 400°.
- Slice oyster mushroom to create large, thin slices. Toss with some olive oil, salt and pepper and lay out on a metal baking sheet so that the slices are not overlapping. Roast in oven until brown and crisp, turning and tossing the mushrooms occasionally, about 20 minutes.
- Combine vinegar and olive oil in a bowl and season to taste. Add arugula, mushrooms and any accumulated oil or juices from roasting pan. Divide among 4 plates and scatter cheese on top.
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