Warm Mushroom And Arugula Salad Recipes

WARM MUSHROOM SALAD

Warm Mushroom Salad image

Provided by Ina Garten

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound cremini mushrooms
2 tablespoons unsalted butter
4 tablespoons good olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 bunches of fresh arugula, washed and spun dry
8 slices good Italian prosciutto
2 tablespoons sherry wine vinegar
Chunk of Parmesan cheese
8 sun-dried tomatoes in oil, drained and julienned
Fresh flat-leaf parsley leaves

Steps:

Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

WARM WILD MUSHROOM SALAD

Warm Wild Mushroom Salad image

Provided by Aaron McCargo Jr.

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 bag baby arugula greens
1 tablespoon butter
1 tablespoon minced garlic
5 shallots, thinly sliced
1 cup quartered cremini mushrooms
1 cup sliced oyster mushrooms
1 cup sliced shiitake mushrooms
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons sherry vinegar
2 tablespoons mascarpone cheese
2 tablespoons chopped parsley leaves

Steps:

Put the arugula greens into a large serving bowl and set aside.
In a large saute pan over medium-high heat, add the butter. Add garlic and shallots and cook until fragrant, about 1 to 2 minutes. Add the mushrooms and saute until nicely caramelized, about 3 to 4 minutes. Season with salt, pepper, and stir in the sherry vinegar. Remove from heat and stir in the mascarpone until the mixture becomes creamy. Add the parsley and set aside to cool to room temperature
Pour the mushroom mixture over the arugula greens and serve.

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