I'm hanging back east for a few days on a friend's farm in Damascus, population circa 56. Despite its serious small townness, the area is know for its Butter Tart Trail - farm gate stores throughout the area that sell fresh goat cheese, spinach, farm puppies (not the edible kind) and yes, butter tarts!
And of course, the area also comes with dear friends who love food too. This one is thanks to my friend Christina, who stole the recipe from Terroni in Toronto. Seriously delicious.
You'll need:
olive oil
oyster mushrooms
bread crumbs
parmesan
arugula
oil & balsamic vinegar vinaigrette.
Toss the oyster mushrooms in olive oil, then in equal parts bread crumbs & parmesan. Throw them in the oven and bake at 425 F until they start to get golden, about 10 to 15 minutes. Meantime, toss the arugula in vinaigrette. Take out the mushrooms, throw on the salad still warm and serve. Yum!
5 comments:
Wow, this looks seriously delicious. Will definitely need to try it before the summer is out!
Anicka, I tried this and it was delish, thank you, but did you do something to the shrooms to make the topping adhere? Mine were a little dried out - should they have been tossed in oil?
hey Joyce - yeah, I sprinkled olive oil over the mushrooms, which does crisp them a bit but makes 'em tasty too :)
This dish is so wonderful in every way. I had it last night at the Balmoral location. I think you nailed the ingredients other than I tasted garlic in the mix. It may have been infused in the oil and is it possible there is a hint of truffle?
Ooh, good call on adding a bit of truffle oil Nora! I'll try that next time. Maybe a little garlic powder too - there's a recipe I have from Fresh restaurant for crispy tofu that uses garlic powder in the batter, and it's superyum.
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