Looking for a super satisfying salad?! This dish is inspired by one of my favourite go to Italian spots in Toronto called Terroni’s. Meet the Funghi Assoluti – Or Warm Mushroom Arugula Salad. I’ve been craving this dish for a while now so I just decided to create it myself and it is so simple. The mushrooms are so hearty and delicious. The texture feels like you are eating meat but it is completely vegetarian. I also love the peppery arugula and salty Parmesan that gives this salad a great balance.
All you need to make it is arugula, oyster mushrooms, Parmesan cheese, breadcrumbs, olive oil, balsamic vinegar and garlic.
4 cups Arugula
2 cups Oyster Mushrooms, chopped
2 Tbsp Olive Oil (1 Tbsp for dressing & 1 Tbsp for mushrooms)
2 Tbsp breadcrumbs (option to use gluten free)
2 tsp garlic powder
2 Tbsp grated Parmesan
1 Tbsp shaved Parmesan for topping
1 Tbsp Aged Balsamic Vinegar
1.) Preheat oven to 400 degrees.
2.) Simply chop up some oyster mushrooms to a bowl. Add in olive oil, grated Parmesan, breadcrumbs (option to use gluten free), garlic powder.
3.) Mix together and place on a baking sheet in the oven for 10-15 minutes at so they can get crispy. Careful not to burn.
4.) Whisk together olive oil, balsamic vinegar, salt and pepper for vinaigrette.
4.) Remove from oven, place over bed of arugula, add shaved Parmesan and drizzle with balsamic vinaigrette. Buon Appetito!