Mushrooms, Shrooms, Champignon, Funghi, and Cogumelos. However you pronounce them they all have the unique umami flavour, dense, with a meaty texture when cooked.
Now add a little EVOO, breadcrumbs, cheese and broil to get this part started!
Introducing the Crispy Baked Parmesan Oyster Mushrooms and Arugula Salad!
If you love a good Shroom 😄 you will love this recipe.
Crispy Baked Parmesan Oyster Mushrooms and Arugula Salad
Serves: 2
Author: Mary Mammoliti | Kitchen Confession
INGREDIENTS
4 cups arugula
1 tablespoon balsamic vinaigrette
1/4 cup radish slices
1/2 cup diced cucumber
1 can chickpeas, drained and rinsed
2 tablespoons breadcrumbs
2 tablespoons grated Parmesan
2 tablespoons olive oil
1 cup oyster mushrooms (chop the larger ones)
Shaved Parmesan (optional for salad topper)
INSTRUCTIONS
Toss the oyster mushrooms in olive oil, then bread crumbs & Parmesan.
Place seasoned mushrooms onto a parchment lined rimmed baking sheet and into the oven to bake for 7 to 10 minutes at 425 degrees F until crispy and golden in colour.
Toss the arugula, radish, cucumber, and chickpeas in vinaigrette.
Place the warm mushrooms on top of the salad and serve.
