Rocket Salad with Prosciutto and Oyster Mushrooms

Rocket Salad with Prosciutto and Oyster Mushrooms- variation
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Rocket Salad with Prosciutto and Oyster Mushrooms

An elegant salad with lightly sauteed oyster mushrooms, rocket and topped with prosciutto and parmesan cheese.
Course Main Course
Cuisine Italian
Keyword Oyster Mushrooms, Salad
Prep Time 30 minutes
Servings 2 people
Calories

Ingredients

  • ¼ cup Olive oil extra virgin
  • 2 tbsp Olive oil extra virgin
  • 450 g Oyster mushrooms thickly sliced
  • Salt & fresh ground pepper
  • 1 tsp Lemon zest finely grated
  • ¼ cup Balsamic vinegar
  • 4 Celery stems cut into 2 by ¼ inch matchsticks
  • ¼ cup Celery leaves as garnish
  • 10 cups Rocket leaves
  • 170 g Parmesan shaved or grated
  • 200 g Prosciutto thinly sliced

Instructions

  • In a large non-stick pan, heat 2 tablespoons of 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 allow to cool.
    2 tbsp Olive oil, 450 g Oyster mushrooms, Salt & fresh ground pepper
  • In a large bowl, whisk the vinegar with the lemon zest and the remaining ¼ cup of olive oil. Season with salt and pepper.
    ¼ cup Olive oil, 1 tsp Lemon zest, ¼ cup Balsamic vinegar
  • Add the celery matchsticks, rocket and mushrooms and gently toss. Transfer to a large platter or bowl, top with parmesan, prosciutto and celery leaves. Serve straight away.
    4 Celery stems, 10 cups Rocket leaves, 170 g Parmesan, 200 g Prosciutto, ¼ cup Celery leaves

Notes

For variation, add some sliced zucchini and/or squash.

About Fanci Fungi

As lovers of mushrooms, we began as a small grower of oyster mushrooms in the Canberra and have now grown to producing a whole range of different mushroom products. 
©2021 by Andrew Rigg Pty Ltd | All Rights Reserved
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