Best 2 Arugula And Mushroom Salad Recipes

Arugula and mushroom salad is a classic dish that can be enjoyed as a light lunch, a refreshing side dish, or as part of a larger meal. The combination of arugula's peppery flavor, the earthy taste of mushrooms, and a light dressing creates a delicious and satisfying salad. This versatile salad can be customized to suit individual tastes, making it a popular choice among home cooks and restaurant-goers alike.

Here are our top 2 tried and tested recipes!

WARM ARUGULA AND MUSHROOM SALAD

Warm Arugula And Mushroom Salad image

Provided by Florence Fabricant

Categories easy, quick, weekday, salads and dressings, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound shiitake mushrooms
8 tablespoons extra-virgin olive oil
1 medium-size red onion, sliced thin
1 1/2 cups canned chick peas, rinsed
4 tablespoons sherry-wine vinegar
Salt and freshly ground black pepper
1 teaspoon Dijon mustard
2 bunches fresh arugula, rinsed, dried and stems removed
1 1/2 ounces Parmigiano-Reggiano cheese, in thin shavings

Steps:

Wipe any dirt from mushrooms with damp paper towel, remove and discard stems and cut caps in half-inch slices.
Heat six tablespoons oil in a large, heavy skillet. Add onion and saute over medium heat until wilted. Stir in mushrooms, increase heat to high and cook until mushrooms have softened and look moist. Stir in chick peas and three tablespoons vinegar and simmer mixture for a minute or two. Season to taste with salt and pepper. Set aside, off heat, until ready to serve.
Beat remaining vinegar with mustard and beat in oil. Put arugula in large bowl and toss with dressing. Arrange arugula on each of six salad plates. To serve, briefly reheat mushroom mixture and spoon on top. Scatter cheese on each portion and serve.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 542 milligrams, Sugar 6 grams, TransFat 0 grams

MARINATED MUSHROOM AND ARUGULA SALAD

Marinated Mushroom and Arugula Salad image

Provided by Food Network Kitchen

Time 28m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup, plus 2 tablespoons extra-virgin olive oil
10 ounces white or cremini mushrooms, stemmed if woody or dry
1 small red onion, sliced
2 tablespoons water
2 cloves garlic, peeled and roughly chopped
1 teaspoon whole coriander seeds
Pinch red pepper flakes
1 1/2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup white wine vinegar
1/4 cup sliced almonds
8 cups arugula (about 3 bunches)
2 ounces Manchego or Parmesan

Steps:

Heat 2 tablespoons of the oil in a skillet over medium heat. Add the mushroom caps and cook until brown and tender, about 8 minutes. Stir the remaining olive oil, vinegar, onion, water, garlic, coriander, pepper flakes, salt, and pepper together in a bowl. Add the oil mixture to the mushrooms and cook until tender and marinade has reduced, about 10 to 12 minutes.
Transfer to a bowl and cool. Serve now or refrigerate for up to a week.
Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes. Set aside.
Toss the arugula with the marinated mushrooms and marinade in a large bowl and divide among 4 plates. Shave the cheese and scatter the almonds over the top.
Copyright 2005 Television Food Network, G.P. All rights reserved.

Tips:

Choose the right arugula. Look for baby arugula with tender leaves and a peppery flavor. Avoid arugula that is wilted or has brown spots.
Use fresh mushrooms. Fresh mushrooms will have a more intense flavor than dried mushrooms. If you are using dried mushrooms, be sure to rehydrate them before using.
Slice the mushrooms thinly. This will help them cook evenly and absorb the marinade.
Marinate the mushrooms. Marinating the mushrooms in a mixture of olive oil, balsamic vinegar, garlic, and herbs will help to enhance their flavor.
Cook the mushrooms over medium heat. This will help to prevent them from becoming tough.
Add the arugula at the end of cooking. This will help to prevent the arugula from wilting.
Serve the salad warm or at room temperature. This is the best way to enjoy the flavors of the salad.

Conclusion:

Arugula and mushroom salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With its peppery arugula, earthy mushrooms, and tangy dressing, this salad is sure to please everyone at your table.