Roasted Oyster Mushrooms with Arugula and Walnuts
January 22, 2021 • 0 comments
From The Mushroom Council - This simple salad has layers of peppery, earthy, and nutty flavors! It makes an ideal starter for a healthy meal or add it alongside roasted meats for a flavorful side dish. It comes together in just a few minutes and it can be served warm or at room temperature. It’s also easy to multiply the recipe if you need to serve a small crowd.
- Prep Time:
- Cook Time:
- Servings: 2-4
Ingredients
- (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
Directions
- 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.
