(1 Pint) Oyster Mushrooms
(1 TBSP) Extra Virgin Olive Oil
(To Taste) Salt & Pepper
(1 1/2 cup) Arugula leaves (packed)
(1/3 cup) Chopped Walnuts, Toasted
- Preheat the oven to 375 degrees F.
- Spread the mushrooms in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently and spread back into a single layer.
- Roast for 15 minutes. Check the mushrooms. If any liquid has formed on the sheet pan, carefully drain it off. Roast the mushrooms for 5 to 10 more minutes, until browned and tender.
- Add the arugula to a serving plate. Top with the mushrooms and toss gently. Sprinkle the walnuts over the salad. Garnish with additional olive oil, if desired. Serve warm or at room temperature.
Click here to see this recipe on the Mushroom Council's website.