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Virginia Spores

Grilled Oyster Mushroom Antipasto Salad

A bright, briny, and smoky salad featuring grilled oyster mushrooms, Castelvetrano olives, and Peppadew peppers in a tangy vinaigrette.

25 Mins

Easy

  • 2 lb. assorted oyster mushrooms, torn
  • 7 Tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • 2 Tbsp. Champagne vinegar
  • 1 tsp. Aleppo-style pepper
  • 1 tsp. dried oregano
  • 1 garlic clove, finely grated
  • 2 oz. Parmesan, shaved
  • ½ cup Castelvetrano olives, chopped
  • ¼ cup Peppadew peppers, chopped

  1. Toss oyster mushrooms with 3 Tbsp oil and grill until charred. Season with salt.

  2. Whisk vinegar, Aleppo pepper, oregano, garlic, and remaining oil. Season with salt and pepper.

  3. Toss the grilled oyster mushrooms in the vinaigrette.

  4. Fold in Parmesan, olives, and Peppadew peppers before serving.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More

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