It’s the kind of dish that once you taste it, you never forget it. It’s the kind of dish that can turn a mushroom-hater (ahem, Alex) into a mushroom lover. It’s earth. It is sweetness. It is spicy, green and salt. Funghi assoluti—you’re the only one I want.
In between my afternoon espresso and yet another re-run of Frasier, I took a trip to Royal York Meat Market. Fresh, oyster mushrooms, picked by hand. Some peppery arugula. I always have a chunk of parmigiano cheese in my fridge, wrapped in cheesecloth. Every Italian girl MUST keep at least 2 different kinds of olive oil (extra virgin, is there any other kind?) and maybe 5 different types of vinegar in her pantry at all times. I can drink vinegar, so I keep even more.
Ingredients:
3 oyster mushrooms x person (6 mushrooms x person for Italian portioning lmao)
Breadcrumbs to taste
Parmigiano cheese
Extra Virgin Olive Oil
Balsamic vinegar
Arugula
Garlic (minced)
Salt and pepper to taste
Instructions:
- Preheat oven to 375 degrees F
- Line baking tray with aluminum foil (optional)
- Clean mushrooms
- Drizzle evoo onto aluminum foil, place mushrooms on tray and coat with more evoo
- Add garlic to coat
- Grate parmigiano onto mushrooms
- Sprinkle breadcrumbs onto mushrooms to coat evenly (pinch of salt)
- Bake for 20-25 min until crispy
- Add mushrooms on top of arugula. Drizzle with evoo and balsamic, salt and pepper to taste.
- Serve warm
NB: If you’re too lazy to make this, just order it at any Terroni location. They invented the dish. I ripped it off.
