If you know me well, or have been reading my blog for a while, you probably know my favorite Italian restaurant in Los Angeles. If you don't, here it is... My favorite Italian restaurant is Terroni in Downtown LA. It's difficult for me to find Italian food I actually like because, I mean, I've been to Italy a million times. I used to live there every summer as a child. I've learned a few things about Italian cuisine along the way so I'm very critical about it being authentic. Well, I love Terroni because it is just that, authentic. Every bite takes me back to Italy. This recipe is my take on one of my favorite appetizers from Terroni. Delicious baked mushrooms atop a bed of arugula. It's really easy and quick to put together. Simply perfect!
2 pounds oyster mushrooms
3/4 cup Breadcrumbs
3/4 cup Parmesan
2 cloves garlic
8 ounces Arugula
1/4 cup + 5 tablespoons Olive oil
2 tablespoons Balsamic vinegar
Freshly ground black pepper
Preheat oven to 375 degrees F.
Cut off the hard stems of the mushrooms.
Grate the Parmesan.
Drizzle baking tray with half of the 1/4 cup of olive oil.
Place trimmed mushrooms on tray, drizzle again with remaining olive oil, add the minced garlic, and rub with your hands. (Be careful not to break or crush the mushrooms as they are very fragile.)
Coat mushrooms with Parmesan then breadcrumbs, salt and pepper.
Place in oven and bake for 17-20 minutes. You want them to be crispy and browned.
In the meantime, make your arugula salad by placing arugula in a bowl.
Add 5 tablespoons of olive oil, balsamic vinegar, a sprinkle of salt, and black pepper.
Place mushrooms on top of arugula salad. Serve warm.