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Tuscan Bean Salad | With Oven-Roasted King Oyster Mushrooms
(0)
30 min
Quick
Gurkerl Küche
Ein herzhafter toskanischer Hauptspeisensalat für den Herbst: Zarte Cannellini-Bohnen treffen auf im Backrohr geröstete Kräuterseitlinge und knusprigen Salbei, verfeinert mit getrockneten Tomaten, Pinienkernen und Rucola.
Preparation method
Preparation & Oven
Preheat the oven to 200 °C top/bottom heat (180 °C fan) and line a baking sheet with baking paper.
Clean the king oyster mushrooms with paper towels and slice lengthwise into approx. 5 mm thick slices. Wash the fresh sage and pat dry. Spread the mushroom slices and sage leaves onto the baking sheet, drizzle with 2 tbsp olive oil, and season with a pinch of salt and pepper.
Slide the baking sheet into the preheated oven and roast the king oyster mushrooms for approx. 15 to 18 minutes until golden brown and juicy, and the sage leaves are wonderfully crispy.
Chef's tip
Pantry tip: If you like it even heartier, you can also roast diced sourdough bread or ciabatta in the oven together with the king oyster mushrooms to make crispy garlic croutons.
For a purely plant-based version, the Parmesan can easily be replaced with vegan hard cheese or nutritional yeast – the Tuscan flavour remains entirely preserved.
Ingredients
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