- 6 oz. oyster mushrooms
- 2 Tablespoons extra virgin olive oil
- 2 – 3 cloves garlic, finely minced
- sea salt & fresh ground pepper, to taste
- 2 tablespoons apple juice
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon caraway seeds, lightly crushed
- 1 teaspoon sugar
- 1/2 head Savoy cabbage, cored, quartered and very thinly sliced
- 2 medium carrots, very thinly julienned
- 1 Granny Smith apple, quartered, cored, and sliced thinly
Roasted Oyster Mushrooms
- Heat oven to 375° F.
- Quickly rinse the mushrooms under cold running water to clean, then immediate pat them dry with a clean kitchen or paper towel.
- (Do not soak them as they will absorb water and dilute the flavor.)
- Using your hands, shred the mushrooms into small pieces of equivalent size.
- As the stems of oyster mushrooms are not as fibrous as other mushrooms, you don’t need to cut it off, except for the very ends of the larger ones.
- Place the mushrooms in a bowl and toss with olive oil, and minced garlic.
- DO NOT add any salt at this point as doing that will cause moisture to leach out while they are being roasted.
- Line a baking sheet with parchment paper. Scatter prepared mushrooms onto the sheet and bake for about 15 – 20 minutes.
- Remove from the oven and season with salt and pepper.
Savoy Cabbage Salad
- Whisk together juices, vinegar, sugar, oil and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.
- Let stand at room temperature 30 minutes to allow flavours to blend and cabbage to wilt.