Roasted Oyster Mushrooms Over Salad

We'll admit, this was our first attempt at roasting oysters. "Can you roast these?" is a question we hear a lot, and well, we don't do much roasting in the summer, but now that it's winter and the added heat in the house is welcomed, we're roasting up a storm!

Ingredients
1/2 pound oyster mushrooms shredded into 1" thick slivers
Olive Oil
Bada Bing Bada Shroom Mushroom Sprinkle
Pine Nuts
Arugula
Oil and Vinegar dressing *optional

1. Preheat oven to 375F.
Tear oyster mushrooms into slivers about 1" thick.
Place on a rimmed baking sheet. 
Drizzle or spray with olive oil.
Sprinkle some Bada Bing Bada Shroom on top.
Roast in oven for about 15 minutes. Check for water and drain off. Our mushrooms weren't wet, so we just returned them to the oven and roasted another 5 minutes.

Sprayed with oil and sprinkled with Bada Bing Bada Shroom

After roasting 20 minutes at 375F

2. While mushrooms are roasting, toast up pine nuts.
KEEP AN EYE ON THEM!!!
They go from not done to burnt in seconds!
We placed them in our toaster under the toast setting for 3-5 minutes. Our toaster is old and weak, so keep watch!
Shake them up periodically, since the outside nuts will toast up first.
Put them aside.

3. While things are hopefully not burning... Prepare dressing.
We had some nice rosemary vinegar a friend made which we mixed with olive oil, a pinch of salt and a pinch of dried nettle leaf. You could use a store bought vinaigrette or make up your favorite.
4. Place greens in a bowl. We had a nice mix of arugula and spinach from our weekly CSA share. Kale, or other flavorful greens could also work, but the bite from arugula is real nice!
5. Drizzle with dressing and toss greens around.
6. Top with roasted mushrooms and pine nuts.
​7. Enjoy!

Paul thought this was as good as having slices of steak on a salad! 
​We ate this as a side with our pizza. It's hearty enough to be a meal on it's own.