Baked Mushroom and Onion Salad

Here's a newer riff on my Asian inspired mushroom salad from a few years ago. This one features oyster mushrooms, baked in foil with a sesame dressing. It's bound to brighten your day!

Ingredients: 

8 oz oyster mushrooms

1 sweet onion, peeled and thinly sliced

1 Tbs turbinado sugar

2 tsp low sodium soy sauce

1 oz minced ginger

1 Tbs sesame oil

4 cups arugula or hearty mixed salad greens

Directions: 

Preheat oven to 425F. Trim the mushrooms, then tear them into bite size pieces. Combine the sugar, soy sauce, ginger and sesame oil in a bowl. Add the mushrooms and onions and toss to combine. Tear a large piece of foil, then pour the mushroom onion mixture in the middle of the foil. Fold the foil into a packet, closing the edges to seal. Place the packet on a baking sheet and roast for 30 minutes. Carefully open the foil packet and allow the mushrooms to cool. Place about 1 cup of arugula on each of 4 plates. Top with one quarter of the mushrooms. Enjoy!

Serves 4

Stealthy Cooking Tip: If you use a delicate green, like spinach, the warm mushrooms with soften the greens. A heartier green, like kale or chard, will stay crisper. Either way, this combination is one that delights me. This is also another idea I got from trying recipes from Purple Carrot in new and different ways from the recipes they suggest. I usually love their combinations, so much that I'm always looking for ways to incorporate the best into my everyday meal rotation.