• Ingredients:
  • 8oz package of FunGuy oyster mushrooms
  • 2 garlic cloves
  • 5-6 fresh basil leaves
  • 3 tablespoons fresh parsley
  • 2-3 tablespoons butter, softened
  • ¼ cup grated parmesan cheese
  • ¼ cup bread crumbs
  • 2 tablespoons white wine
  • 3 cups mixed salad greens

Merge seasons this week by combining fresh summer salad greens with a taste of comforting autumn mushrooms!

Our fresh FunGuy oyster mushrooms are topped with a fresh herb and garlic butter, and then topped with parmesan cheese and bread crumbs for a satisfying crunch in each bite. Pair with roast chicken, fish, or a satisfying soup or sandwich for a well rounded meal! 

DIRECTIONS:

  1. Preheat oven to 400F. 
  2. Brush off any debris from the FunGuy oyster mushrooms with a damp cloth and separate the mushrooms from each other and trim the ends of the stems. Transfer the mushrooms into a single layer to a baking dish. 
  3. Peel and mince the garlic cloves and set aside. Trim the ends of the parsley and remove the stems from the basil leaves, rinse under cool water to remove any debris, and shake off excess water and mince on a cutting board. Transfer the garlic and herbs to a bowl and add in the butter and mix well. Mix the parmesan cheese and bread crumbs together in a separate bowl. 
  4. Divide the herb butter among the mushrooms and sprinkle the parmesan and crumb mixture on top, and pour the white wine in the bottom of the dish to be absorbed while the mushrooms cook. Transfer the dish to the oven to bake in the oven for about 7-10 minutes or until the top of the mushrooms have browned. Remove the mushrooms from the oven.
  5. Divide the mixed greens between two dishes and top with the baked parmesan oyster mushrooms and serve immediately! 

Have a Fun meal!