Oyster Mushroom Salad
Description
Courtesy of Jesse Griffiths, Dai Due Supper ClubIngredients
At a glance
Main Ingredient
Arugula
Mushroom
Course/Dish
Salad
Serves
4
1 lb. Kitchen Pride oyster mushrooms
Olive oil (for tossing)
Salt and pepper
2 t. champagne vinegar
4 t. Texas Olive Ranch olive oil
2 large handfuls of Boggy Creek Farm arugula
2 oz. Veldhuizen Gruyère cheese, shaved thin
Olive oil (for tossing)
Salt and pepper
2 t. champagne vinegar
4 t. Texas Olive Ranch olive oil
2 large handfuls of Boggy Creek Farm arugula
2 oz. Veldhuizen Gruyère cheese, shaved thin
Methods/steps
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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