Ingredients
10
Time
20m
Serves
2
Recipe by Tina Gravalos
Ingredients
10
Time
20m
Serves
2
Vegetarian
Side
1 package
Oyster Mushrooms
1/3 cup
Spelt Bread Crumbs
1 tsp
Garlic Powder
1/2 tsp
Dried Oregano
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
1/4 cup
Extra-Virgin Olive Oil
2 packed cups
Arugula
2 Tbsp
Balsamic Vinegar
1/4 cup
Parmesan Cheese
grated
1
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.
2
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.
3
Pour the bread crumb mixture onto the mushrooms and mix to combine. Make sure all the mushrooms are coated.
4
In a cast iron skillet or frying pan, heat 1 tablespoon of olive oil on medium heat. Add the mushrooms.
5
Cook mushrooms for 4-5 minutes per side or until golden brown.
6
In a large salad bowl, add the arugula, 2 tablespoons olive oil, balsamic vinegar, ¼ teaspoon sea salt, black pepper, and mix to combine.
7
Divide arugula salad onto plates or bowls and top with mushrooms. Add 2 tablespoons of grated parmesan on top of each serving.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
