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)


  1. Preheat oven to 425° F.

  2. Line a baking pan with aluminum foil and set aside.

  3. Place mushrooms in a large ziploc bag, drizzle extra virgin olive oil over mushrooms and mix delicately so you don't break the mushrooms.

  4. Pour panko/breadcrumbs, quinoa, parmigiano, garlic and a couple pinches of salt and pepper into the ziplock bag and shake to evenly coat mushrooms.

  5. Spread the mushrooms out into a single layer onto the baking sheet.

  6. I sprayed with extra virgin olive oil prior to placing in the oven for added crisp.

  7. 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.

  8. Place mushrooms on top of a bed of arugula. Drizzle with extra virgin olive oil, balsamic vinegar and salt and pepper (to taste).

  9. 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.

This is what a bunch of oyster mushrooms looks like.

This is what a bunch of oyster mushrooms looks like.