Butter Lettuce Salad with Crispy Prosciutto, Oyster Mushroom Chips, Cabrales and Pears Recipe

4

Ingredients

1 1/2 pounds oyster mushrooms
Extra-virgin olive oil
Kosher salt
Crushed red pepper flakes
1/4 pound prosciutto, thinly sliced
Red wine vinegar
2 heads butter or Boston lettuce
1 D'Anjou pear, cored and thinly sliced
1/4 pound Cabrales or other blue cheese, crumbled

Preparation

Step 1

Preheat the oven to 375 degrees F.

Remove the oyster mushrooms from the stem and pull them into bite-size pieces (the smaller ones can be left whole). Add them to a bowl along with some olive oil. Season with salt and crushed red pepper, to taste, and toss to coat. Spread the seasoned mushrooms out on 2 baking sheets in a single layer. Roast the mushrooms in the preheated oven until the mushrooms are sort of "cooked on" to the bottom of the baking sheet, about 10 to 12 minutes. Remove the baking sheet from the oven and let it cool for 3 to 5 minutes. Scrape the mushroom chips off the bottom of the baking sheet with a bench scraper and reserve in a small bowl.