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Roasted Maitake Mushroom Salad with Parmesan and Sourdough Crostini

San Francisco CYJ - Maitake mushroom

San Francisco is known for its friendly and inviting atmosphere, where restaurants serve delicious food without pretentiousness. The city places a high value on using local, seasonal, and organic ingredients and supports the farm-to-table movement. Whether you prefer a laid-back taqueria or barbecue stand or crave upscale dining or authentic Vietnamese cuisine, there are plenty of great food options. Our Roasted Maitake Mushroom Salad with Parmesan and Sourdough Crostini recipe is inspired by San Francisco’s distinctive food culture and ingredients while maintaining a relaxed vibe that perfectly matches the city’s atmosphere.

Roasted Maitake Mushroom Salad with Parmesan and Sourdough Crostini

Restaurants catering to vegetarians abound in San Francisco, but this dish will satisfy meat and non-meat eaters alike. It makes an easy, do-ahead first course for a dinner party or a light lunch on a busy afternoon. Here is the recipe for Roasted Maitake Mushroom Salad with Parmesan and Sourdough Crostini. 

Yield: 2 servings


2 heads maitake mushrooms

1/4 cup extra virgin olive oil

1/2 sourdough baguette cut into ¼-inch thick slices 

4 cups arugula

1 tablespoon lemon juice

2 tablespoons Parmesan, grated

Kosher salt and black pepper, to taste


Preheat oven to 375˚F. Trim stems of mushrooms. In a bowl, toss mushrooms with one tablespoon of olive oil—season with salt and pepper, and place on a baking sheet lined with parchment. Roast until edges of mushrooms are crisp browned, about 15 minutes. 

Brush both sides of baguette slices with oil and season lightly with salt and pepper. Place on a sheet tray lined with parchment paper and bake until golden brown, about 10 minutes.

In a large bowl, add arugula. Toss with one tablespoon of oil and lemon juice. Sprinkle with Parmesan. Divide the arugula evenly between two plates and top with mushrooms. Add crostini slices and serve warm or at room temperature. 



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