Marinated Mushroom and Arugula Salad Recipe

Name: Marinated Mushroom and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat 2 tablespoons of the oil in a skillet over medium heat.
2
Add the mushroom caps and cook until brown and tender, about 8 minutes.
3
Stir the remaining olive oil, vinegar, onion, water, garlic, coriander, pepper flakes, salt, and pepper together in a bowl.
4
Add the oil mixture to the mushrooms and cook until tender and marinade has reduced, about 10 to 12 minutes.
5
Transfer to a bowl and cool.
6
Serve now or refrigerate for up to a week.
7
Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes.
8
Set aside.
9
Toss the arugula with the marinated mushrooms and marinade in a large bowl and divide among 4 plates.
10
Shave the cheese and scatter the almonds over the top.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Marinated Mushroom and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Marinated Mushroom and Arugula Salad

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