Recipe: Funghi Assoluti

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. 


3 oyster mushrooms x person (6 mushrooms x person for Italian portioning lmao)
Breadcrumbs to taste
Parmigiano cheese
Extra Virgin Olive Oil
Balsamic vinegar
Garlic (minced)
Salt and pepper to taste


  1. Preheat oven to 375 degrees F
  2. Line baking tray with aluminum foil (optional)
  3. Clean mushrooms 
  4. Drizzle evoo onto aluminum foil, place mushrooms on tray and coat with more evoo
  5. Add garlic to coat 
  6. Grate parmigiano onto mushrooms
  7. Sprinkle breadcrumbs onto mushrooms to coat evenly (pinch of salt) 
  8. Bake for 20-25 min until crispy 
  9. Add mushrooms on top of arugula. Drizzle with evoo and balsamic, salt and pepper to taste. 
  10. 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.

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