Warm mushroom arugula salad recipe
By Chatelaine
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.
