Outstanding Oyster Mushroom Salad with Spinach

4.34 from 3 votes

A smoky Oyster Mushroom Salad that will liven up your barbecue and win the hearts of mushroom lovers everywhere.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: Australian

Keyword: oyster mushrooms, smoked cheddar, spinach

Difficulty: Capable Cooks

Diet: Keto, Low Carb, Vegetarian,

Servings: serves

Calories: 326kcal

200 grams oyster mushrooms (look for the small oyster mushrooms as they are tastier, should be approximately 10 ounces)
3 tablespoons olive oil (for sautéeing)
1 clove garlic, minced (optional)
1 teaspoon smoked paprika
2 tablespoons sherry vinegar (or balsamic or red wine vinegar)

Heat a large non-stick frypan on medium-to-high heat add some oil. Wipe your mushrooms and trim the stems, add your mushrooms in batches to your pan and sauté until golden brown (approximately 5-minutes per batch).
When all the batches of mushrooms have been browned, add them all back to the pan, add the minced garlic and smoked paprika.
Stir everything to combine and the garlic has been warmed through, then add 2 tablespoons of sherry vinegar, careful here as the vinegar will sizzle and steam. Mix well and remove from the stove.
In the meantime, wash and dry your baby spinach, crumble the smoked cheddar and cut the sun-dried tomatoes into strips.
Place everything (except the pine nuts) in a large mixing bowl, season and toss until combined.
Arrange in a salad bowl, scatter the pine nuts on top to garnish – serve and enjoy!