Baby Spinach and Oyster Mushroom Salad
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- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 20 mins
- Serves
- Serves 4
Ingredients
- 2/3
- Oyster mushrooms, small
- 150
- 2
- First Cold Pressed Extra Virgin 100% Olive Oil
- 30
- 0
- Salt and cracked black pepper
- 0
- 5
- Baby spinach
- 85
- 12
- Cherry tomatoes, cut in half
- 0
- 3
- Truffle & Sherry Vinaigrette
- 45
- 1/4
- Parmesan cheese, freshly grated
- 50
Directions
Step 1
Wash oyster mushrooms and pat dry with paper towel.
Step 2
In a medium frying pan, on medium high heat, add olive oil and oyster mushrooms.
Step 3
Sauté for 2-3 minutes until mushrooms are cooked. Add salt and pepper to taste. Drain excess liquid.
Step 4
In a large bowl, toss the baby spinach and cherry tomatoes with Truffle & Sherry Vinaigrette. Season to taste with salt and cracked black pepper.
Step 5
Divide the baby spinach onto 4 plates.
Step 6
Sprinkle the oyster mushrooms on top of salad.
Step 7
Top with long grated curls of parmesan cheese.
Tip
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