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.