• 8oz package of crimini mushrooms
  • 8oz package of oyster mushrooms
  • 8oz package of shiitake mushrooms
  • 2-3 tablespoons olive oil
  • 1 teaspoon coarse salt, divided
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1 ½ cups arugula, rinsed
  • 1 ½ cups lambs lettuce, rinsed
  • 1 ½ cups watercress, rinsed
  • 1 small red onion, thinly sliced
  • 4-6 ounces feta cheese, crumbled
  • 1 cup sliced strawberries
  • 1 cup blueberries, rinsed
  • 1/3 cup chopped almonds

It’s salad season and the FunGuy has gotten some of his best mushrooms together for a new berry healthy green salad!

We’ve taken a mix of our crimini, oyster, and shiitake mushrooms and roasted them until crispy to top a salad made of tender arugula, watercress, and lambs lettuce greens. We then added a couple handfuls of sweet sliced strawberries, plump blueberries, and crumbled salty feta cheese. Toss a few chopped almonds and quick balsamic vinaigrette on top and it’s a salad sure to satisfy! 

DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy crimini, oyster, and shiitake mushrooms with a damp cloth. Trim the ends of the stems and slice the mushrooms thinly before transferring them to a bowl. Add in the olive oil and half of the salt and toss to coat the mushrooms.
  3. Transfer the mushrooms to the baking sheet in a single layer and let them roast in the oven for 20-25 minutes, or until golden brown and crispy.
  4. While the mushrooms roast, prepare the salad and vinaigrette.
  5. In a bowl, whisk together the balsamic vinegar, extra virgin olive oil, oregano, black pepper, and the remaining salt. Taste and adjust salt and pepper as necessary. Set aside.
  6. In a large bowl, mix the arugula, lambs lettuce, and watercress together.  Add the sliced onion, crumbled feta cheese, strawberries, and blueberries to the bowl and mix again to distribute the berries and onions throughout the greens.
  7. Once the mushrooms are done roasting, allow them to cool about 5 minutes, or while dividing the rest of the salad into 4 equal parts. Add some of the mushrooms to each portion and top with a few chopped almonds on top and serve.  

Have a Fun meal!