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Pink Oyster
Pink Oyster Mushroom Salad
Vibrant salad featuring sautéed pink oyster mushrooms with mixed greens and vinaigrette.
10 minutes
2 servings
Easy
Ingredients
- 200g fresh Mushie Pink Oyster mushrooms
- 4 cups mixed salad greens (spinach, arugula, red lettuce)
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- ¼ cup toasted walnuts
- ¼ cup dried cranberries
- 2 oz goat cheese, crumbled
- Salt and black pepper to taste
Instructions
1
Clean and slice the pink oyster mushrooms into bite-sized pieces.
2
Heat olive oil and butter in a large skillet over medium-high heat.
3
Add mushrooms and sauté for 4-5 minutes until golden and slightly crispy. Season with salt and pepper.
4
In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard to make the vinaigrette.
5
Arrange mixed greens in serving bowls.
6
Top with warm sautéed mushrooms, toasted walnuts, and dried cranberries.
7
Drizzle with vinaigrette and crumble goat cheese on top.
8
Serve immediately while mushrooms are still warm.
Chef's Tips
- •Pink oyster mushrooms have a delicate flavor - don't overcook them
- •The contrast of warm mushrooms with cool greens is key to this dish
- •Toast the walnuts yourself for the best flavor
- •Serve immediately to maintain the texture contrast
Nutrition Highlights
- •Low in calories but high in nutrients
- •Rich in antioxidants from mixed greens
- •Good source of healthy fats from walnuts