• Ingredients:
  • water
  • salt
  • 8oz package of FunGuy oyster mushrooms 
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 cup cherry tomatoes
  • ¼ cup olive oil, plus some for roasting
  • coarse salt
  • fresh cilantro, optional
  • 1 lemon juiced

They say we eat with our eyes first, and a beautiful spore-tacular rainbow of veggies and our FunGuy oyster mushrooms is as much a feast for the eyes as it is for the mouth!

Roasted red peppers and cherry tomatoes make a sweet and savory mix with slices of our oyster mushrooms, marinated in a simple mix of oil, lemon juice, and salt. Such a simple and easy dish it’s sure to elevate any summer evening dinner!

DIRECTIONS:

  1. Preheat oven to broil.  Line a baking sheet with aluminum foil  and bring a pot of salted water to boil.
  2. Brush off any debris from the FunGuy oyster mushrooms with a damp cloth. Trim the ends and cut the mushrooms into smaller pieces. Cut the peppers in half and remove the stem and seeds. Place the peppers skin side up on the baking sheet. Add the cherry tomatoes to the baking sheet and drizzle with olive oil and season with a pinch of coarse salt.
  3. Transfer the vegetables to the oven and allow to roast under the broiler until the tomatoes have burst and the outside skin of the peppers have blackened. Once they are done remove the tray from the oven and allow to cool 5-10 minutes.
  4. Drop the oyster mushrooms into the hot water and allow them to boil about 1 minute. Turn off the heat, drain the mushrooms and then transfer them to a bowl. 
  5. Once the peppers are cool enough to touch, peel the blistered skin from the peppers and discard. Cut the peppers into strips and add them to the bowl with the oyster mushrooms. Add the roasted tomatoes, olive oil, and lemon juice to the bowl and toss well. Transfer the salad to a container with a lid and refrigerate for at least an hour and up to the day before.
  6. Serve the oyster mushroom salad with fresh cilantro on top!

Have a Fun meal!