Roasted Oyster Mushroom, Blueberry salad

This vegan salad uses the hearty oyster mushroom to provide the texture and flavour to make this a full meal salad.

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I first saw oyster mushrooms done similar to this at a vegan recipe in Vancouver called "Meet." Everything I tried there was delicious and I honestly did not miss meat based protein within my meal. The oyster mushrooms were by far my favourite because they had the woody flavour to basically trick me into believing I had a protein in this dish. Thankfully I was able to find a suitable home cooked version when I had the craving.

I cut the oyster mushrooms into bite sized pieces and seasoned them well with my homemade meat rub. You are welcome to use any meat rub you have on hand.

I placed them in a 300 degree oven for about 20 minutes. You want them to have shrunk down quite a bit to get the roasted texture without losing all of the hydration inside.

For the salad I used a base of romaine and sliced cucumbers, but I really wanted to liven up this salad to have a depth of flavour so I opted to pluck some of these from my garden!

Fresh mint! But if you have followed previous posts of mine, I also have a ton of blueberries from my garden I was in need of using up as well!

I put all of this together and paired with my favourite salad dressing little creek original!

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