Warm Mushrooms Salad with Arugula

Attention all mushroom lovers! You're going to absolutely love this warm mushroom salad with the crispiest oyster mushrooms, fresh arugula and parmigiano reggiano.

Prep:
5
mins
Cook:
20
mins
TOtal:
25
mins
servings:
2

Ingredients

  • 5 to 6 ozs. oyster mushrooms (1 large bunch, roughly torn, hard stems removed)
  • 1/3 cup extra virgin olive oil, plus 3 tbsps more for dressing
  • 1/3 cup panko (gluten-free if needed)
  • 1/3 cup parmigiano reggiano (freshly grated, plus more for garnish)
  • salt and pepper
  • 5 cups arugula
  • 2 tbsps balsamic vinegar

Instructions

  1. Preheat the oven to 425ºF.
  2. In a large bowl, combine the mushrooms with 1/3 cup olive oil and toss well to combine. Add the panko and 1/3 cup freshly grated parmigiano reggiano, along with salt and pepper. Toss carefully to combine.
  3. Place the mushrooms on a large rimmed baking sheet (use parchment paper for easier clean up) and spread them out so they aren't touching. Use two baking sheets if necessary.
  4. Place in the oven to bake for 20 minutes, rotating the pan halfway through. There is no need to flip them.
  5. Place the arugula in a large salad bowl.
  6. In a small bowl, whisk together the remaining 3 tbsps of olive oil with the balsamic and season with salt and pepper.
  7. When ready to serve, drizzle the dressing over the arugula and top with mushrooms. Garnish with extra shaved parmigiano reggiano and flaky salt if needed. Enjoy!