Funghi Assoluti (Crispy Oyster Mushroom Salad)
Recipe Mari Loewen
Ingredients
2 cups oyster mushrooms (leave in very (2 or 3-inch) large pieces)
1 tbsp olive oil
2 tbsp grated Parmigiano Reggiano
2 tbsp breadcrumbs
2 tsp minced garlic
Vinaigrette
1 tbsp olive oil
1 tbsp well-aged balsamic vinegar
Salt & pepper to taste
To serve
4 cups arugula
1 tbsp shaved Parmigiano Reggiano for topping
Method
Preheat oven to 400°F.
Combine mushrooms with 1 tablespoon olive oil, Parmigiano, breadcrumbs, and garlic. Toss well, spread onto a baking sheet, and roast 10–15 minutes until golden and crisp.
Whisk olive oil with balsamic vinegar, salt, and pepper.
Line serving plate with arugula. Spoon over warm mushrooms, drizzle with vinaigrette, and finish with grated Parmigiano and shavings.
