OYSTER MUSHROOM SALAD RECIPES

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss mushrooms with 2 tablespoons olive oil and a pinch of salt in a bowl. Place in an oven-safe pan.
• Broil in the preheated oven, checking often, until crispy, 5 to 10 minutes.
• Combine cucumber, tomatoes, onion, green bell pepper, carrots, and avocado in a large serving bowl; toss gently.
• Pour remaining olive oil and lemon juice over salad; sprinkle salt to taste. Toss to combine.
• Place mushrooms on top of salad; toss again.

Steps:

• In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until tender and lightly browned, about 6 minutes. Transfer the mushrooms to a bowl and let cool.
• In a large bowl, whisk the vinegar with the lemon zest and the remaining 1/4 cup of olive oil. Season with salt and pepper. Add the celery matchsticks, arugula and mushrooms and gently toss. Transfer the salad to a large platter or bowl, top with the Pecorino Toscano, prosciutto and celery leaves and serve right away.