Best 4 Warm Arugula And Mushroom Salad Recipes
Indulge in the symphony of flavors in Warm Arugula and Mushroom Salad, a culinary masterpiece that blends the robust earthiness of sautéed mushrooms with the zesty freshness of baby arugula. This exquisite salad showcases a harmonious balance of textures, from the tender chewiness of the mushrooms to the crisp bite of the arugula. Dressed in a tantalizing vinaigrette infused with hints of lemon, garlic, and Dijon mustard, this salad delivers a delightful burst of flavors in every bite. Accompanying this main recipe are three additional variations that cater to diverse culinary preferences and dietary restrictions: a vegan-friendly version, a gluten-free alternative, and a simplified recipe for those short on time. Embark on a culinary journey as you explore the vibrant flavors of Warm Arugula and Mushroom Salad, along with its versatile recipe variations.
Here are our top 4 tried and tested recipes!
ARUGULA AND MUSHROOM SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
- Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.
WARM ARUGULA AND MUSHROOM SALAD
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 9
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
WARM MUSHROOM SALAD
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 MUSHROOM & ARUGULA SALAD
While warm salad might sound a bit off the wall, it's a brilliant idea when you're making Warm Mushroom and Arugula Salad. Add toasted walnut halves for a crunchy complement to your mushroom and arugula salad for a dinner dish.
Provided by My Food and Family
Categories Fall 2019
Time 25m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Toss radicchio with half the arugula in large bowl.
- Heat 2 Tbsp. dressing in large skillet on medium heat. Add half the mushrooms; cook 5 to 6 min. or until tender, stirring occasionally. Add to radicchio mixture; toss until salad greens are wilted. Repeat with remaining mushrooms and 2 Tbsp. of the remaining dressing. Add garlic powder and remaining dressing; mix lightly.
- Cover platter with remaining arugula; top with salad.
- Sprinkle with nuts and cherries.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
Tips:
- Select the freshest ingredients: The quality of your ingredients will greatly impact the flavor of your salad. Choose mushrooms that are firm and free of blemishes, and arugula that is vibrant green and crisp.
- Use a variety of mushrooms: Don't be afraid to mix and match different types of mushrooms for added flavor and texture. Some good options include cremini, shiitake, and oyster mushrooms.
- Cook the mushrooms properly: Sautéing the mushrooms in butter or olive oil will help to bring out their flavor and umami. Be sure to cook them until they are tender but still have a slight bite to them.
- Don't overdress the salad: A light vinaigrette is all you need to dress this salad. Too much dressing will overwhelm the delicate flavors of the arugula and mushrooms.
- Serve the salad warm: This salad is best enjoyed warm, so serve it immediately after it is assembled.
Conclusion:
This warm arugula and mushroom salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The combination of earthy mushrooms, peppery arugula, and tangy vinaigrette is sure to please everyone at the table. With a few simple tips, you can make this salad even better.
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