Warm Crispy Mushroom Salad
A savoury Warm Crispy Mushroom Arugula Salad that takes less than 30 min to prep and will be the fanciest looking dish at your next dinner party!
Servings: 2
Ingredients
Ingredients
Mushroom Salad
- 4 Cups arugula
- 2 Cups King Oyster mushrooms
- 2 Cups Shitake mushrooms
- 3 Tbsp. brown rice breadcrumbs
- 3 Tbsp. vegan Parmesan cheese recipe below
- 2-3 Tbsp olive oil
Vegan Parmesan Cheese
- ¼ Cup raw cashews
- 1 ½ Tbsp nutritional yeast
- ½ Tsp garlic salt powder
- ¼ Tsp onion powder
- ¼ Tsp Italian seasoning
Dressing
- ¼ Cup Olive oil
- 2 Tbsp balsamic vinegar
- 2 Tsp Honey
- 2 Tsp Grainy Dijon mustard
- Salt and pepper to taste
Instructions
Directions
Vegan Parmesan cheese
- In a blender or food processor, add in all your ingredients and pulse until the mixture resembles a fine “parmesan” texture.
- Set aside to enjoy with this dish or refrigerate in an airtight container for 3-5 days.
Dressing
- Add all ingredients into a mason jar. Screw the lid on and shake until well combined. Set aside to enjoy with this dish or refrigerate for 5-7 days.
Mushrooms Salad
- Preheat oven to 400F.
- Clean and cut up mushrooms into thick slices.
- In a large bowl, add in sliced mushrooms, drizzle with olive oil and lightly toss with hands or tongs (but be gentle).
- Sprinkle on vegan Parmesan cheese and breadcrumbs and lightly toss until evenly coated.
- Line a baking sheet with parchment paper and spread out mushrooms evenly.
- Bake in the oven for 20-25 min on the lower rack flipping half way through so both sides get crispy.
- In a large salad bowl add in arugula and toss with dressing until well coated.
- Allow your mushrooms to cool slightly and then place them on top of the arugula salad.