My Attempt at Terroni's Funghi Assoluti Salad
3 bunchs Oyster Mushrooms
1/4 cup Panko or Breadcrumbs
1/4 cup Quinoa
(I used tri-coloured quinoa)
1/4 cup Parmigiano Reggiano
(Can buy grated or grate yourself)
2 Garlic Cloves (Minced)
4 cups Arugula
1/4 cup Extra Virgin Olive Oil
(May need slightly more)
Balsamic Vinegar (To Taste)
Sea Salt & Black Pepper (To Taste)
Preheat oven to 425° F.
Line a baking pan with aluminum foil and set aside.
Place mushrooms in a large ziploc bag, drizzle extra virgin olive oil over mushrooms and mix delicately so you don't break the mushrooms.
Pour panko/breadcrumbs, quinoa, parmigiano, garlic and a couple pinches of salt and pepper into the ziplock bag and shake to evenly coat mushrooms.
Spread the mushrooms out into a single layer onto the baking sheet.
I sprayed with extra virgin olive oil prior to placing in the oven for added crisp.
Bake for approximately 17-20 minutes. When done they should be brown on top. If they aren't crispy keep them in longer or place them under the broiler (on high) for 2 minutes.
Place mushrooms on top of a bed of arugula. Drizzle with extra virgin olive oil, balsamic vinegar and salt and pepper (to taste).
The Salad: The base of the salad is arugula however, I added halved grape tomatoes, sliced zucchini and thinly sliced carrots because I had them in my fridge. Feel free to get creative with your salad.
GARLIC - Tip: Cut hard ends off of each clove and smash it with the back of knife. The garlic peel should come right off.
CLEANING MUSHROOMS - Mushrooms are a bit tough when it comes to cleaning. They absorb a lot of water so I prefer to use a brush to clean them.