Warm Oyster Mushroom Salad (2 servings)

  • 5 cups arugula
  • 2 tsp grainy mustard
  • 2 tsp maple syrup
  • 1 oz Freshly Shaved Parmesan
  • 70 g (2.5 oz) raw oyster mushrooms
  • 2 tbsp finely chopped shallot
  • 2 small clove garlic, pressed or minced
  • 3 tbs apple cider vinegar
  • 4 tsp olive oil
  • 4 TBS fresh chopped parsley
  • S+P to taste

Heat pan over medium heat, then add 1 tsp olive oil. Sauté mushrooms until golden brown, adding a little kosher salt and fresh ground black pepper halfway through. Add parsley at end, and set aside mushrooms. Return pan to heat and add remaining olive oil. Sauté shallots and garlic 1-2 minutes, then add mustard, maple syrup and vinegar and reduce for 1 minute. Toss arugula and mushrooms and half the shaved parmesan with ¾ warm vinaigrette, divide between two plates, drizzle with remaining dressing and top with remaining parmesan.

Nutrition Facts (per ½ recipe): 212 kcal, 13.4g fat, 15 g carbohydrates (3.2 g dietary fibre, 6.5 g sugars), 8.8 g protein. % Daily Value (based on 2000kcal/d): Vitamin A 42%, Vitamin C 32%, Calcium 16%, Iron 14%.