Roasted Oyster Mushrooms with Arugula and Walnuts

Name: Roasted Oyster Mushrooms with Arugula and Walnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10 ounces oyster mushrooms*, gently separated into large pieces; 1 tablespoon extra virgin olive oil; ¼ teaspoon fine sea salt; Pinch ground black pepper; 1 ½ cup packed arugula leaves; 1/3 cup chopped walnuts, toasted; Additional olive oil for serving, if desired

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Mushroom Council

Roasted Oyster Mushrooms with Arugula and Walnuts

Ingredients

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10 ounces oyster mushrooms*, gently separated into large pieces1 tablespoon extra virgin olive oil¼ teaspoon fine sea saltPinch ground black pepper1 ½ cup packed arugula leaves1/3 cup chopped walnuts, toastedAdditional olive oil for serving, if desired

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Instructions

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Step 1

Preheat the oven to 375 degrees F.

Step 2

Spread the mushrooms in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently and spread back into a single layer.

Step 3

Roast for 15 minutes. Check the mushrooms. If any liquid has formed on the sheet pan, carefully drain it off. Roast the mushrooms for 5 to 10 more minutes, until browned and tender.

Step 4

Add the arugula to a serving plate. Top with the mushrooms and toss gently. Sprinkle the walnuts over the salad. Garnish with additional olive oil, if desired. Serve warm or at room temperature.