If you're a mushroom fan (or maybe even if you don't think you are), you're going to love this salad! It has crispy mushrooms, fresh arugula and all the parm you could want. But really, it's all about those super crispy oyster mushrooms. Tossed in panko and parmesan, they get extra crispy baked in the oven and make for the best texture in this salad. I've kept the salad itself super simple, so feel free to add other veggies if you'd like. Personally, most of the time, I eat it as is because the mushrooms really are the star of the dish here.
This recipe is inspired by one of my favourite salads, the funghi assoluti in Toronto, Terroni. If you've been to Terroni, you've probably had this salad or you've seen someone eat this salad. It's consistently rated one of the best salads in Toronto and for good reason. The combination of those crispy oyster mushrooms with the freshness of the arugula pair perfectly together. And now, you don't need to go out and pay $18 for this salad, you can easily make it at home.
Here is everything you'll need to make this salad. You only need six ingredients!
The key to this whole warm mushroom salad recipe are the crispy baked oyster mushrooms.
Personally, I like using oyster mushrooms for this recipe, because I love the texture you get from them. You can try with another type of mushroom if you can't find oyster mushrooms. Check out the substitutions near the end of this post.
The first thing you'll want to do is carefully clean the mushrooms. I find for oysters, a brush works best to wipe away anything on the gills. A slightly damp paper towel can be used to gently clean the tops of the mushrooms.
Get the oven pre-heated so it's nice and hot.
Then In a large bowl, combine the torn mushrooms with olive oil and toss well to combine. Next, add the panko and some freshly grated parmigiano reggiano along with salt and pepper. Toss carefully to combine.
Transfer the mushrooms to a large rimmed baking sheet and spread them out so they aren't overlapping. They need space so they can get crispy. Use two baking sheets if you need.
Place in the oven to bake for 20 minutes, rotating the pan halfway through. There is no need to flip them.
And that's it, now you have some crispy oyster mushrooms.
Because this is called a warm mushroom salad, you'll want to have the arugula ready and the dressing made ahead of time.
Toss the dressing on the arugula and then top with the crispy oyster mushrooms.
Garnish with extra shaved parmigiano reggiano, flaky salt and pepper.
This is the large baking sheet I have and love them (I own two of them)!
If you love a good salad, be sure to check these out!
Ready to make this delicious warm mushroom salad? Let's go!
If you make this crispy oyster mushroom salad, please let me know by tagging me on Instagram, or leave a comment and/or review below!
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Attention all mushroom lovers! You're going to absolutely love this warm mushroom salad with the crispiest oyster mushrooms, fresh arugula and parmigiano reggiano.
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