Tuscan Bean Salad with Oven-Roasted King Oyster Mushrooms

Preheat the oven to 200 °C top/bottom heat. Cut the king oyster mushrooms in half or quarters lengthwise and lightly score the cut surfaces in a diamond pattern. Finely chop the rosemary and freshly crush one clove of garlic. Spread the mushrooms on a baking sheet lined with baking paper and toss with half of the extra virgin olive oil (approx. 20 ml), chopped rosemary, pressed garlic, a pinch of fine salt, and a little ground black pepper. Roast in the preheated oven for about 15–18 minutes until golden brown and juicy.

Meanwhile, toast the pine nuts in a small pan without oil over medium heat for about 2–3 minutes until fragrant and lightly golden. Immediately transfer to a plate and let cool.

Drain the white beans in a colander, rinse thoroughly with cold water, and drain well. Cut the sun-dried tomatoes into thin strips. Peel the red onion, halve it, and cut into very thin half-moons. Finely chop the second clove of fresh garlic.