Oyster Mushroom Salad with Smoky Cheese

YIELD Serves 4

TIME 10 minutes

INGREDIENTS

For the mushrooms

  • 1/2 lb. oyster mushrooms

  • 3 tbsp olive oil

  • 1 clove garlic, minced

  • 1 tsp smoked paprika

  • 2 tbsp vinegar (sherry, balsamic, or red wine vinegar)

For the salad

  • 3 cups baby spinach, washed and dried

  • ½ cup smoked gouda, crumbled

  • ⅓ cup sun-dried tomatoes, cut into strips

  • 2 tbsp pine nuts

  • 3 tbsp olive oil

  • 2 tbsp vinegar (sherry, balsamic, or red wine vinegar)

INSTRUCTIONS

  • Add oil to a large skillet over medium-high heat.

  • Add your oyster mushrooms in batches, sauté 5 minutes per batch, or until golden brown.

  • Combine all of the mushrooms in the pan, and add the garlic and smoked paprika.

  • Stir to combine, then add 2 tbsp of vinegar. Mix well and remove from heat.

  • Leave the pine nuts to the side. Put everything else in a large mixing bowl and toss until combined.

  • Top with pine nuts on top to garnish.