Best 2 Arugula And Mushroom Salad Recipes

Calling all mushroom and arugula lovers! This delectable salad is a delightful blend of earthy flavors and peppery greens. Get ready to tantalize your taste buds with a medley of textures and colors. This recipe features meaty mushrooms, sautéed to perfection, aromatic shallots, tangy balsamic vinegar, and a hint of garlic. The star of the show, arugula, adds a peppery kick that beautifully complements the richness of the mushrooms. Toss in some toasted walnuts for a delightful crunch and sprinkle with salty Parmesan cheese for an extra layer of savoriness. Don't miss out on the additional recipes included in this article. We've got you covered with a delightful arugula salad topped with grilled shrimp, a refreshing arugula and orange salad, and a hearty arugula and roasted beet salad. Each recipe offers a unique twist on this versatile green, ensuring that you'll find your perfect match. So, let's dive into the culinary adventure and create a symphony of flavors that will leave you craving more!

Check out the recipes below so you can choose the best recipe for yourself!

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 fresh and tender arugula for the best flavor and texture.
Use a variety of mushrooms for a more complex flavor, such as cremini, shiitake, or oyster mushrooms.
Cook the mushrooms until they are tender but still have a bit of a bite to them.
Use a light hand when dressing the salad, so as not to overpower the delicate flavors of the arugula and mushrooms.
Serve the salad immediately after dressing, while the arugula is still crisp and the mushrooms are still warm.

Conclusion:

Arugula and mushroom salad is a simple but delicious dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover mushrooms. The combination of arugula, mushrooms, and Parmesan cheese is a classic for a reason, and the lemon vinaigrette adds a bright and tangy flavor that really brings the salad together. Whether you are looking for a quick and easy weeknight meal or a side dish for a special occasion, this arugula and mushroom salad is sure to please.