Warm mushroom arugula salad recipe

110

PREP TIME

10 min

TOTAL TIME

20 min

Makes

4 Servings

Warm mushroom arugula salad recipe

Warm mushroom-arugula salad recipe Photo by Roberto Caruso

Peppery arugula and baked, golden mushrooms give salad a makeover for fall. Top with shaved parmesan, and serve.

Ingredients

  • 4 85-g pkgs oyster mushrooms
  • 1/3 cup olive oil
  • 2 tbsp bread crumbs
  • 2 tbsp finely grated parmesan
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 1/4 tsp salt
  • 6 cups packed baby arugula
  • shaved parmesan , optional

Instructions

  • POSITION oven rack in bottom third of oven. Preheat to 425F.
  • TEAR large mushrooms in half, then toss with 2 tbsp oil on a baking sheet. Sprinkle with bread crumbs and grated parmesan.
  • BAKE in bottom third of oven until mushrooms are golden, 10 to 12 min.
  • WHISK vinegar with remaining 1/4 cup olive oil, honey and salt in a small bowl. Season with fresh pepper. Divide arugula among 4 dinner plates. Top with mushrooms and garnish with shaved parmesan. Drizzle with balsamic vinaigrette.

Nutrition (per serving)

  • Calories
  • 238,
  • Protein
  • 5 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 19 g,
  • Fibre
  • 3 g,
  • Sodium
  • 232 mg.
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