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CRISPY MUSHROOM SALAD | Quick! Healthy! Delicious!

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Weekend at the Cottage
Weekend at the Cottage
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Recipe Information

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Video-Specific Recipe

Crispy Mushroom Salad with Parmesan

Cultural Context

Crispy Mushroom Salad with Parmesan is a delightful American dish that highlights the earthy flavors of mushrooms and the richness of cheese. This salad is often enjoyed as a light meal or side dish, especially in the warmer months when fresh greens are abundant. The combination of textures—from crispy mushrooms to crunchy nuts—creates a satisfying experience. Today, variations of this salad can be found in many restaurants, showcasing the versatility of mushrooms in salads.

AmericanUSside
20 min
easy
4 servings
Servings4
2 pounds oyster mushrooms
3 tablespoons olive oil
1/2 cup panko crumbs
1/2 cup grated parmesan cheese
6 cups baby arugula
2 tablespoons aged balsamic vinegar
freshly cracked black pepper
sea salt flakes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and provides a cheesy flavor.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are a healthier option with similar crunch.

1

Preheat the oven to 425 degrees Fahrenheit and position the racks in the top two positions.

2

Clean the oyster mushrooms by rubbing away the dirt with a damp paper towel.

3

Divide the largest mushrooms in half or quarters and place them into a large bowl; add the smaller mushrooms as they are.

4

Drizzle about 3 tablespoons of olive oil over the mushrooms and toss them with one hand to ensure they are lightly coated in oil.

5

In another hand, sprinkle 1/2 cup each of grated parmesan cheese and panko crumbs over the mushrooms and toss gently to coat evenly.

6

Spread the coated mushrooms evenly onto two baking trays and place them in the oven to bake for 20 to 25 minutes until golden brown.

7

While the mushrooms are baking, prepare the salad by placing 6 cups of baby arugula into a large salad bowl.

8

Drizzle 2 tablespoons of olive oil and 2 tablespoons of aged balsamic vinegar over the arugula, then add a sprinkle of freshly cracked black pepper and sea salt flakes.

9

Toss the arugula gently to combine, making sure it remains light and fluffy.

10

Once the mushrooms are done baking, scrape them off the baking sheet and add them to the arugula salad.

11

Top the salad with more freshly cracked black pepper, a few more sea salt flakes, and a tiny sprinkle of parmesan cheese before serving.

Cooking Techniques

sautéingtossing

Equipment Needed

baking trayslarge bowldamp paper towelhand grater

Spice Level:

🌶️🌶️🌶️

Dietary

gluten-free

Allergens

milktree-nuts

Also Known As

Mushroom SaladParmesan Mushroom Salad

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