Oyster Mushroom Salad
Recipe by Tina Gravalos
Small but mighty, these oyster mushrooms are the perfect edition to this easy fresh salad. The bread crumb mix really amps up the flavour! Oyster mushrooms are like antioxidant central! They have been shown to lower cholesterol and triglycerides which are important for supporting heart health. Their antioxidants can be cancer-fighting and help to reduce inflammation (the root of many illnesses).
In a small bowl, add the bread crumbs, garlic powder, oregano, ¼ teaspoon sea salt and mix to combine. You can taste the mix and add more flavour if needed. Set aside.
In another bowl, break apart the oyster mushrooms if there are some that are clumped together. Add 1 tablespoon of olive oil and coat the mushrooms.
Pour the bread crumb mixture onto the mushrooms and mix to combine. Make sure all the mushrooms are coated.
In a cast iron skillet or frying pan, heat 1 tablespoon of olive oil on medium heat. Add the mushrooms.
Cook mushrooms for 4-5 minutes per side or until golden brown.
In a large salad bowl, add the arugula, 2 tablespoons olive oil, balsamic vinegar, ¼ teaspoon sea salt, black pepper, and mix to combine.
Divide arugula salad onto plates or bowls and top with mushrooms. Add 2 tablespoons of grated parmesan on top of each serving.
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