Oyster Mushroom Salad


Courtesy of Jesse Griffiths, Dai Due Supper Club

Super easy

Oyster Mushroom Salad


For 4 Person(s)


  • 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

  1. Preheat oven to 400°. 
  2. 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.
  3. 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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