If you want to introduce your family to mushrooms this recipe is a must. Oyster mushrooms have a very different taste and texture than regular button mushrooms. They go well over this green salad, along with the Parmesan cheese that will melt over the warm mushrooms. You can use any variety of mushrooms you like. The key is to cook the mushrooms on a medium-high heat until all the moisture evaporates. You can also use all spinach if you’re not a fan of arugula. Add some protein such as grilled chicken and you have a great meal.
1. To make the salad: Lightly coat a nonstick skillet with cooking spray and sauté the mushrooms over medium heat for about 8 minutes, or just until they are no longer wet and are slightly browned. Respray pan or add 2 Tbsp. water if mushrooms begin to burn. Keep warm.
2. To make the dressing: Whisk together the olive oil, balsamic vinegar, mayonnaise, honey, garlic, mustard, and salt and pepper.
3. Place the spinach, arugula, sautéed mushrooms and Parmesan in a large serving bowl. Pour the dressing over the salad and toss. Serve immediately.
3 cups oyster mushrooms, sliced in half (or any variety)
4 cups baby spinach
4 cups arugula
½ cup grated Parmesan cheese
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. honey
2 tsp chopped cilantro or parsley
½ tsp finely chopped garlic
½ tsp Dijon mustard
Pinch salt and pepper
Nutritional Analysis per Serving
Total Fat 13g
Saturated Fat 3.5g
Prep Time: 10 minutes
Cook Time: 8 minutes
Make Ahead: Sauté the mushrooms and mix the dressing up to a day in advance. Dress just before serving.