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–+ servings
warm mushroom salad

Warm Mushroom Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Servings

6 Servings

Ingredients

  • Extra virgin olive oil
  • 2 shallots sliced thinly
  • ½ pound cremini mushrooms wiped with a damp cloth and sliced in quarters
  • ½ pound shiitake mushrooms caps only, coarsely chopped
  • 1 garlic clove minced
  • ¼ cup balsamic vinegar
  • 3 cups arugula
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • Sauté shallots in a large saute pan, generously coated with evoo, over medium heat, until the edges are just beginning to caramelize and turn golden brown.
  • Add mushrooms and continue cooking, stirring occasionally until mushrooms are deep golden brown and have crispy edges, about 10 minutes.
  • Add garlic and stir for just another minute to soften garlic a bit. Add balsamic and stir to coat mushrooms.
  • Divide arugula between 5 to 6 plates, top with warm mushrooms and drizzle with pan juices.
  • NOTES FROM THE TEST KITCHEN:
  • Turn the delicious salad into a WOW by adding: toasted hazelnuts, pistachios, or pine nuts, sundried tomatoes, shaved parmesan and Asiago cheeses (for dairy meals)