Warm Mushroom and Arugula Salad May 31 2014, 0 Comments

Ingredients:  

  • 4 85-g Package of Oyster Mushrooms
  • 1/3 Cup Oliv’s Mushroom EVOO
  • 2 tbsp Bread Crumbs
  • 2 tbsp Finely Grated Parmesan Cheese
  • 2 tbsp Oliv’s Cask 18 Balsamic Vinegar
  • 1 tsp Honey
  • ¼  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, and toss with 2 tbsp Oliv’s Mushroom EVOO on a baking sheet.  Sprinkle with bread crumbs and grated parmesan.
  • Bake until mushrooms are golden, 10 to 12 minutes.
  • Whisk vinegar with remaining ¼ 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 Oliv’s Cask 18 Balsamic Vinegar.