Heat oven to 425 degrees F. Lightly coat oyster mushrooms with olive oil. An easy tip is to put the mushrooms in a plastic bag with 3 Tbsp of olive oil and shake to make sure they are evenly coated. Dip oiled mushrooms in parmesan cheese and set on non-stick oven tray. Lightly sprinkle a little more cheese on each mushroom. Heat in oven for 10-15 minutes until mushrooms are golden and crispy. Toss the arugula in olive oil and balsamic vinegar. Take out the mushrooms, and place on top of the salad still warm and serve.
Mushrooms are as meaty as chicken you won’t know what’s missin’!
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