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This salad’s earthy mixture of king oyster mushrooms and hazelnuts is a conversation-starting side for its unique combination of flavors, but also meaty and flavorful enough to stand on its own.

The garlic, maple syrup, and parmesan lend the dish a perfectly balanced flavor. Save extra skewered mushrooms for use in sandwiches the next day.

How to Make It

Difficulty: Easy

Overall Time: 40 min

Prep Time: 20 min

Cook Time: 20 min

Serves: 4

  • 1 lb (454 g) king oyster mushrooms
  • 1 bunch green onions, tops and bottoms trimmed
  • ½ cup hazelnut or extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp maple syrup
  • 2 tsp minced garlic
  • 1 tsp kosher salt
  • 1½ tsp freshly ground black pepper, divided
  • ½ cup hazelnuts
  • 6 cups baby arugula
  • ¾ cup shaved Pecorino Romano cheese
  • 2 tsp Maldon or flaky sea salt
  • Wooden skewers
  1. Preheat the oven to 400°F.
  2. Toast hazelnuts on a baking sheet for 15 minutes or until skins are quite dark. Shake the baking sheet occasionally while toasting. Let the hazelnuts cool for five minutes. Then, transfer to a cutting board, rub and peel off skins and discard. Coarsely crush nuts using a heavy-bottomed pan.
  3. Whisk together oil, vinegar, mustard, maple syrup, garlic, kosher salt, and ½ tsp of black pepper in a small bowl and set aside.
  4. Put a wooden skewer vertically through the center of each mushroom. Score four diagonal cuts on opposite sides of the skewered stems with a small knife. Remove skewers and brush mushrooms and green onions lightly with vinaigrette. Set remaining aside for finishing the salad.
  5. Grill mushrooms on a preheated barbecue or grill pan over medium-high heat. Grill five minutes per side or until mushrooms are deep golden brown. Grill green onions until wilted and starting to char.
  6. Arrange arugula on a serving platter. Then, place mushrooms and green onions on top. Drizzle with remaining vinaigrette. Top with shaved Pecorino Romano and hazelnuts.
  7. Sprinkle with Maldon sea salt and remaining black pepper and serve.
Grilled oyster mushrooms by Casa de Suna
Grilled Mushroom Salad by Casa de Suna

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