Roasted Yellow Oyster Mushrooms and Arugula Bruschetta with Basil Puree Recipe

Name: Roasted Yellow Oyster Mushrooms and Arugula Bruschetta with Basil Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 slices rustic, crusty white, sourdough, or whole wheat bread, with crust, each 1/2 inch thick and about 6 x 4 inches across; 6 tablespoons extra virgin olive oil; Kosher or sea salt; Freshly ground black pepper; 8 ounces yellow oyster or 12 ounces hen of the woods mushrooms, cleaned; 2 tablespoons olive oil; Kosher salt; Freshly ground black pepper; 1 teaspoon balsamic vinegar; 1 bunch (about 2 1/2 cups) tender young arugula, stemmed, washed, and dried; 2 tablespoons Basil Puree (see Notes); 6 slices (about 4 ounces) of very thinly sliced prosciutto, cut in half

Servings: persons

12 slices rustic, crusty white, sourdough, or whole wheat bread, with crust, each 1/2 inch thick and about 6 x 4 inches across
6 tablespoons extra virgin olive oil
Kosher or sea salt
Freshly ground black pepper
8 ounces yellow oyster or 12 ounces hen of the woods mushrooms, cleaned
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 teaspoon balsamic vinegar
1 bunch (about 2 1/2 cups) tender young arugula, stemmed, washed, and dried
2 tablespoons Basil Puree (see Notes)
6 slices (about 4 ounces) of very thinly sliced prosciutto, cut in half

1
For the Brushcetta:
2
Preheat a charcoal or gas grill to hot.
3
Brush both sides of the bread with olive oil and sprinkle with salt and pepper.
4
Grill them on the cooler part of the grill until golden brown in the center and slightly burnt around the edges.
5
They may not color evenly, but that is fine.
6
Place the bruschetta on serving plates.
7
Divide the topping evenly among them.
8
For the Topping:
9
Preheat the oven to 400F.
10
Trim the mushrooms, leaving just enough of the central stem attached to hold the mushrooms together.
11
Break or cut the oyster mushrooms into clumps of 2 or 3 mushrooms each.
12
(Cut the hen of the woods mushrooms into 1 1/2-inch-wide strips.)
13
Toss the mushrooms with 1 tablespoon of the olive oil and salt and pepper to taste.
14
Spread in an even layer on a baking sheet.
15
Roast until the mushrooms are lightly browned and tender, about 8 minutes.
16
Keep warm.
17
Stir the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste in a mixing bowl.
18
If the arugula leaves are longer than 2 inches, cut them into 1-inch strips.
19
Tender baby leaves may be left whole.
20
Add the arugula to the dressing and toss to coat.
21
Spread the bruschettas with the Basil Puree and arrange the prosciutto slices on top.
22
Top with the warm mushrooms and arrange the dressed arugula over the mushrooms.
23
Serve immediately.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 slices rustic, crusty white, sourdough, or whole wheat bread, with crust, each 1/2 inch thick and about 6 x 4 inches across, 6 tablespoons extra virgin olive oil, Kosher or sea salt, Freshly ground black pepper, and more.

Yes, Roasted Yellow Oyster Mushrooms and Arugula Bruschetta with Basil Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Yellow Oyster Mushrooms and Arugula Bruschetta with Basil Puree

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