Oyster Mushroom Salad
Ingredients
2 servings
- Fresh oyster mushrooms 300 g
- Salad greens (lettuce, romaine, frisée or a mix) 300 g
- Green onion 2-3
- Parmesan (a piece) 30 g
- Olive oil 2-3 tbsp
- Balsamic vinegar 2-3 drops
- Salt, black pepper to taste
Step-by-step recipe
Mushrooms
A light and quick oyster mushroom salad is an easy dish. The mushrooms fry for just a few minutes, and salad leaves are most often bought already washed and dried, ready to eat. Fresh mushrooms need no special preparation. You don’t have to boil them before frying, just clean and trim them.
Prepare the oyster mushrooms: remove any bits of wood or substrate, and if the stems are tough, trim off the very tip, which you can feel is firm when you press it.
Cut very large petals lengthwise into 2-3 pieces. Pat the mushrooms dry before frying, otherwise they will stew faster than they brown.
Fry the mushrooms until golden brown. Heat the olive oil in a frying pan, let it sizzle for 1-2 mins once hot, then add the mushrooms. Fry the petals over high heat, stirring constantly, for a few minutes, until they pick up a nice golden crust.
Transfer the mushrooms to a plate to cool. The oyster mushroom salad is served slightly warm, so there’s no need to cool them for long.
Make the dressing: let the oil left in the pan cool too, pour it into a cup and add 2-3 drops of balsamic vinegar.
Salad
Any salad greens will do. Lettuce and romaine are excellent, as are frisée, and you can use iceberg or endive. If you like a slightly bitter taste, use arugula. Ready-made salad leaves or mixes are very handy, since they are already washed and chopped.
Prepare the salad leaves: wash and dry them, then tear into pieces about the size of the mushroom petals.
Mix the leaves with the mushrooms. Once the mushroom petals have cooled, add them to the salad leaves along with some chopped green onion. Salt lightly and season generously with freshly ground black pepper, toss and let stand for 2-3 mins so the salt dissolves.
Serving
Arrange the salad on plates. Small flat plates, often used for appetizers, work better than salad bowls. Use a knife to shave Parmesan into thin strips over the salad mixture. Some of the cheese can simply be grated and sprinkled over the appetizer.
Just before serving, drizzle the salad with the cooled sauce made from the leftover olive oil and balsamic vinegar.
To add to the salad, you can use sweet onion cut into very thin strips, and white salad onion works well. You can add thyme leaves, and garlic if you like, finely chopped with a knife. Sometimes sherry, Worcestershire sauce and lemon juice go into the dressing, and they noticeably boost the flavor and aroma of the appetizer.
Calories and macros
290 kcal
Serving ≈ 350 g
- Protein13 g18% of kcal
- Fat22 g69% of kcal
- Carbs9 g13% of kcal
100 g82 kcalProtein 3.6 gFat 6.2 gCarbs 2.7 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.