Seductive Shiitake Salad

5.0 (1 reviews)

8 oz. fresh shiitake mushrooms
1/4 tsp. salt or more, to taste
Pepper, to taste
2 Tbsp. olive oil
8 slices Italian or French bread
2 cloves garlic, halved
2 bunches arugula, stemmed, rinsed, and dried (about 4 cups)
2 red bell peppers, seeded and diced
1 lemon, sliced into 4 wedges

• Preheat the oven to 350ºF.
• Clean the mushrooms with a soft brush. Slice the caps into thin strips—set aside the stems for use in another recipe.
Combine the mushroom strips with the salt, pepper, and 1 Tbsp. oil. Toss to coat thoroughly and let stand 10 minutes or longer, stirring occasionally.
• Place the bread slices on a baking sheet and bake for 10 minutes. Rub the top of each slice thoroughly with the garlic and bake 5 more minutes, or until golden. Cut each slice in half and set aside.
• Divide the arugula among four plates and set aside.
Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add the mushrooms and stir-fry for 2 to 3 minutes, until softened. Add the peppers and stir-fry for 30 seconds. Spoon the warm shiitake mixture onto the arugula, place 1 lemon wedge and four pieces of the toasted bread on each plate, and serve immediately.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind