Crispy Pink Oyster Salad

Name: Crispy Pink Oyster Salad
Total time: 15 min
Yield: 2
Ingredients: 250 g pink oyster mushrooms, torn; 2 tbsp olive oil, divided; Bitter leaves (radicchio, chicory, rocket); 1 tbsp sherry vinegar; 1 tsp Dijon mustard; Shaved parmesan, optional

Shattering-crisp pink oyster over bitter leaves with a sharp sherry vinaigrette — warm, salty, acidic, and loud in exactly the way a good salad should be.

15 minTime

2Serves

6Ingredients

Made with Pink Oyster

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1Heat 1 tbsp oil in a pan over high heat. Fry the mushroom pieces hard until crisp and dark at the edges, about 5–6 minutes.
2Whisk the remaining oil with sherry vinegar and mustard to make a sharp vinaigrette.
3Toss the bitter leaves with the vinaigrette.
4Top with the hot, crispy mushrooms while still warm so they wilt the leaves slightly.
5Finish with shaved parmesan if using.

The mushrooms in this recipe

Pink Oyster

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