locavore (n)  lo·​ca·​vore : one who eats foods grown locally whenever possible.

locavore (n.)  lo·​ca·​vore : one who eats foods grown locally whenever possible.

Blue & Golden Oyster

Mushroom and Lentil Salad

Servings

4

Ingredients

For the Salad

4 T oil, divided

12 oz mixed mushrooms (I used blue and golden oyster)

2 ea green onion, chopped

8 oz mixed veg (carrots/green beans) chopped

2 tsp fresh thyme leaves

3 T Lemon juice 

1 ½ c cooked lentils (canned or cooked from dry)

½ tsp salt and pepper

3 T grated parmesan cheese
(sub nutritional yeast if making vegan)

 8 c arugula, spinach, or mixed greens for serving 

For the Creamy Garlic Dressing

3 T creamy cashew butter

3 T oil

2 T fresh lemon juice

1 tsp dijon mustard

1 tsp garlic, paste

3 T water

Instructions

Prepare the Creamy Garlic Dressing
  • In a medium bowl, combine cashew butter, oil, lemon juice, dijon, garlic, and a pinch of salt; stir to combine.

  • Gradually whisk in water in 1 tablespoon increments until smooth and creamy.

  • Taste and season with additional salt, if needed.

  • Set aside.

Prepare the Mushroom and Lentil Mixture
  • Heat 2 tablespoons of oil in a large skillet over medium-high. Add mushrooms and cook, undisturbed, for 3 minutes.
  • Reduce heat to medium, add vegetable mixture, green onion and thyme, toss to combine, and continue cooking until mushrooms are golden and carrots are soft, about 5 to 7 more minutes.
  • Add additional 2 tablespoon oil, along with balsamic vinegar, lentils, salt, and black pepper; cook 2 more minutes.
  • Stir in Parmesan cheese or nutritional yeast.
Assemble and Serve

Arrange greens in a serving bowl and spoon lentil and mushroom mixture overtop. Drizzle with dressing and garnish with additional Parmesan cheese (or nutritional yeast) and  black pepper, if desired.

Farm Fresh

The mushrooms featured in this recipe are from Gem State Mushrooms in Idaho.

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