- very easy
- Prep Time
- 20 mins
- Total Time
- 20 mins
- Serves 4
- Oyster mushrooms, small
- First Cold Pressed Extra Virgin 100% Olive Oil
- Salt and cracked black pepper
- Baby spinach
- Cherry tomatoes, cut in half
- Truffle & Sherry Vinaigrette
- Parmesan cheese, freshly grated
Wash oyster mushrooms and pat dry with paper towel.
In a medium frying pan, on medium high heat, add olive oil and oyster mushrooms.
Sauté for 2-3 minutes until mushrooms are cooked. Add salt and pepper to taste. Drain excess liquid.
In a large bowl, toss the baby spinach and cherry tomatoes with Truffle & Sherry Vinaigrette. Season to taste with salt and cracked black pepper.
Divide the baby spinach onto 4 plates.
Sprinkle the oyster mushrooms on top of salad.
Top with long grated curls of parmesan cheese.
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