September 13, 2022

Warm Mushroom Salad with Arugula

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.

warm mushroom salad


Here is everything you'll need to make this salad. You only need six ingredients!

crispy oven baked oyster mushrooms on baking sheet

How to Make Crispy Baked Mushrooms

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.

oyster mushrooms on cutting board

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.

mushrooms on baking sheet spread out

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.

crispy oven baked oyster mushrooms on pan

How to Assemble the Salad

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.

warm mushroom salad


  • Try and keep the mushrooms the same size when tearing them. This will ensure that they can all cook the same.
  • Keep the mushrooms spaced out. If you need, use two baking sheets. See below for the baking sheets I use all the time and love.
  • Use parchment paper if you want to have less of a clean up. Although, I find with the baking sheets I use, they clean very easily.
  • Don't be shy with the olive oil. If you want to get them crispy, you'll need a decent amount, especially because mushrooms soak up so much of the oil.
  • If the panko and parmesan aren't sticking to the mushrooms, or there is a lot leftover mixture in the bowl, use your hands to gently press this onto the mushrooms where the gills are. It will adhere as it bakes.

This is the large baking sheet I have and love them (I own two of them)!

crispy oyster mushrooms on baking sheet


  • Gluten-free: use a gluten free panko or other favourite gluten-free breadcrumb. Personally, I find panko the best at getting things super crispy, so that's what I like using.
  • Dairy-free: use your favourite vegan/dairy-free parmesan instead.
  • More substance: feel free to add more veggies to the salad if you like, although I wouldn't go overboard. You want to keep the mushrooms as the star of this recipe.
  • Oyster mushrooms: this is my preferred mushroom to use because of the texture. However if you need a substitute, you can try using some larger, torn shiitakes or enoki.

More Salad Recipes

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!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.

Warm Mushroom Salad with Arugula

Attention all mushroom lovers! You're going to absolutely love this warm mushroom salad with the crispiest oyster mushrooms, fresh arugula and parmigiano reggiano.



  • 5 to 6 ozs. oyster mushrooms (1 large bunch, roughly torn, hard stems removed)
  • 1/3 cup extra virgin olive oil, plus 3 tbsps more for dressing
  • 1/3 cup panko (gluten-free if needed)
  • 1/3 cup parmigiano reggiano (freshly grated, plus more for garnish)
  • salt and pepper
  • 5 cups arugula
  • 2 tbsps balsamic vinegar
  1. Preheat the oven to 425ºF.
  2. In a large bowl, combine the mushrooms with 1/3 cup olive oil and toss well to combine. Add the panko and 1/3 cup freshly grated parmigiano reggiano, along with salt and pepper. Toss carefully to combine.
  3. Place the mushrooms on a large rimmed baking sheet (use parchment paper for easier clean up) and spread them out so they aren't touching. Use two baking sheets if necessary.
  4. Place in the oven to bake for 20 minutes, rotating the pan halfway through. There is no need to flip them.
  5. Place the arugula in a large salad bowl.
  6. In a small bowl, whisk together the remaining 3 tbsps of olive oil with the balsamic and season with salt and pepper.
  7. When ready to serve, drizzle the dressing over the arugula and top with mushrooms. Garnish with extra shaved parmigiano reggiano and flaky salt if needed. Enjoy!


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