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Level
very easy
Prep Time
20 mins
Total Time
20 mins
Serves
Serves 4

Ingredients

2/3
Oyster mushrooms, small
150
2
First Cold Pressed Extra Virgin 100% Olive Oil
30
0
Salt and cracked black pepper
0
5
Baby spinach
85
12
Cherry tomatoes, cut in half
0
3
Truffle & Sherry Vinaigrette
45
1/4
Parmesan cheese, freshly grated
50

Directions

Step 1

Wash oyster mushrooms and pat dry with paper towel.

Step 2

In a medium frying pan, on medium high heat, add olive oil and oyster mushrooms.

Step 3

Sauté for 2-3 minutes until mushrooms are cooked. Add salt and pepper to taste. Drain excess liquid.

Step 4

In a large bowl, toss the baby spinach and cherry tomatoes with Truffle & Sherry Vinaigrette. Season to taste with salt and cracked black pepper.

Step 5

Divide the baby spinach onto 4 plates.

Step 6

Sprinkle the oyster mushrooms on top of salad.

Step 7

Top with long grated curls of parmesan cheese.

Tip

You may use mesclun salad mix to replace the baby spinach and you may replace the oyster mushrooms with button, shiitake or portabello mushrooms.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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