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Warm Mushroom Arugula Salad

318

  • Prep Time10 min
  • Total Time20 min
  • Makes4 Servings
‘A beige bowl full of warm mushroom and arugula salad with shredded parmesan.
Chatelaine Triple Tested

Peppery arugula and baked, golden mushrooms give salad a makeover for fall. Top with shaved Parmigiano-Reggiano, and serve.

Ingredients

  • 4 85-g pkgs oyster mushrooms

  • 1/3 cup olive oil

  • 2 tbsp bread crumbs

  • 2 tbsp finely grated Parmigiano-Reggiano cheese

  • 2 tbsp balsamic vinegar

  • 1 tsp honey

  • 1/4 tsp salt

  • 6 cups packed baby arugula

  • shaved Parmigiano-Reggiano cheese, optional

Instructions

  • POSITION oven rack in bottom third of oven. Preheat to 425F.

  • TEAR large mushrooms in half, then toss with 2 tbsp oil on a baking sheet. Sprinkle with bread crumbs and grated cheese.

  • BAKE in bottom third of oven until mushrooms are golden, 10 to 12 min.

  • WHISK vinegar with remaining 1/4 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 cheese. Drizzle with balsamic vinaigrette.

Nutrition (per serving)

Calories 238, Protein 5g, Carbohydrates 12g, Fat 19g, Fibre 3g, Sodium 232mg.

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