Roasted Oyster Mushrooms with Savoy Cabbage Salad

Ingredients:

• 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

instructions:

Roasted Oyster Mushrooms

1. Heat oven to 375° F.
2. Quickly rinse the mushrooms under cold running water to clean, then immediate pat them dry with a clean kitchen or paper towel.
3. (Do not soak them as they will absorb water and dilute the flavor.)
4. Using your hands, shred the mushrooms into small pieces of equivalent size.
5. 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.
6. Place the mushrooms in a bowl and toss with olive oil, and minced garlic.
7. DO NOT add any salt at this point as doing that will cause moisture to leach out while they are being roasted.
8. Line a baking sheet with parchment paper.  Scatter prepared mushrooms onto the sheet and bake for about 15 – 20 minutes.
9. Remove from the oven and season with salt and pepper.

Savoy Cabbage Salad

1. Whisk together juices, vinegar, sugar, oil and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.
2. Let stand at room temperature 30 minutes to allow flavours to blend and cabbage to wilt.