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  • Prep Time 10
  • Cook Time 20
  • Total Time 30 minutes
  • Yield 4 servings as a starter, 2 as a side 1x
Author 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.

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Ingredients

Scale
  • 10 ounces oyster mushrooms*, gently separated into large pieces
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon fine sea salt
  • Pinch ground black pepper
  • 1 ½ cup packed arugula leaves
  • 1/3 cup chopped walnuts, toasted
  • Additional olive oil for serving, if desired

Instructions

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.

Notes

*Any color of oyster mushroom will work for this recipe (gray, blue, pink, yellow).

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