Roasted Yellow Oyster Mushrooms and Arugula Bruschetta with Basil Purée

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This topping combines mild, soft yellow oysters with salty prosciutto, and the peppery punch of arugula and basil. Yellow oysters are a pretty variety of regular oyster mushrooms.

Basil Puree: Choose bunches of basil with very fresh, whole, unblemished leaves. Remove the leaves from the stems. Wash them in cool water to remove all sand and dirt, then dry them very well, preferably in a salad spinner. Loosely fill a food processor with cleaned basil leaves. Drizzle with 1 to 2 tablespoons of olive oil. Process, using on/off pulses, until coarsely chopped. With the motor running, add enough olive oil (not more than 1/4 cup) to make a thick but smooth mixture of very finely chopped basil. Pack the puree into small containers and let it stand 1 or 2 minutes. There should be enough oil to form an even layer over the top; if not, drizzle a little more. Store the basil in the refrigerator for up to 1 week or in the freezer for up to 3 monhts.

Makes12 bruschetta, served 8 to 12 as an appetizer

Cooking Methodgrilling, roasting



Total Timeunder 1 hour

OccasionCasual Dinner Party

Recipe Courseappetizer, hors d'oeuvre, tapas/small plates

Dietary Considerationlactose-free, peanut free, soy free, tree nut free


Taste and Texturecrunchy, herby, meaty, savory, umami

Type of Dishcanape/crostini


  • 12 slices rustic, crusty white, sourdough, or whole wheat bread, with crust, each ½ inch thick and about 6 × 4 inches across
  • 6 tablespoons extra virgin olive oil
  • Kosher or sea salt
  • Freshly ground black pepper
  • 8 ounces yellow oyster or 12 ounces hen of the woods mushrooms, cleaned
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon balsamic vinegar
  • 1 bunch (about 2½ cups) tender young arugula, stemmed, washed, and dried
  • 2 tablespoons Basil Purée (see Notes)
  • 6 slices (about 4 ounces) of very thinly sliced prosciutto, cut in half



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