- 3/4 cup olive oil
- 4 tablespoon brown sugar
- 4 tablespoon Salt and pepper
- 1/2 pound mushroom
- 2 tablespoon flour
- 1/4 cup wine vinegar
- 1 tablespoon mustard
- 1 pound arugula
- 1 cup Canola
- 1/4 pound cheese
Preheat the oven to 350. Skin the pumpkin, cut it in half, remove the seeds and dice the flesh into 1/2-inch squares.
In a bowl, mix the pumpkin, 2 tablespoons olive oil, brown sugar, salt and pepper.
Spread the mixture on a baking sheet and roast for about 10 to 20 minutes or until golden brown.
Divide the oyster mushrooms into two equal portions.
Heat 3 tablespoons of olive oil in a sauté pan over medium heat and sauté half of the mushrooms until golden brown.
Lightly flour the remaining mushrooms and set aside.
Deep fry in very hot oil.
In a deep fryer, heat 1 cup of Canola oil and cook mushrooms until crispy, about 3-5 minutes.
Place the mushrooms on a paper towel to drain.
Season with salt.
To make the dressingIn a bowl, combine the sherry wine vinegar, 3/4 cup extra-virgin olive oil, mustard, salt, and pepper.
Stir until smooth.
In a bowl, mix the arugula, sautéed mushrooms and roasted pumpkin.
Add the sherry vinaigrette and Parmesan cheese.
Add salt and pepper to taste.
Place the salad on a platter and sprinkle the crispy mushrooms on top.