Warm Mushroom and Arugula Salad Recipe

Name: Warm Mushroom and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons fruity olive oil; 8 ounces shiitake mushrooms, stems discarded, caps thinly sliced; 8 ounces domestic white mushrooms, stems discarded, caps thinly sliced; 2 cloves garlic, minced; 2 anchovy fillets, minced; 1/4 cup pitted Nicoise olives, finely minced; 2 tablespoons capers; 2 tablespoons fresh lemon juice; 1 tablespoon balsamic vinegar; 2 bunches arugula, trimmed, rinsed, and patted dry; Salt and freshly ground black pepper; 4 ounces crumbled Gorgonzola cheese

Servings: persons

7 tablespoons fruity olive oil
8 ounces shiitake mushrooms, stems discarded, caps thinly sliced
8 ounces domestic white mushrooms, stems discarded, caps thinly sliced
2 cloves garlic, minced
2 anchovy fillets, minced
1/4 cup pitted Nicoise olives, finely minced
2 tablespoons capers
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 bunches arugula, trimmed, rinsed, and patted dry
Salt and freshly ground black pepper
4 ounces crumbled Gorgonzola cheese

1
Heat 3 tablespoons of the oil in a skillet over medium-high heat.
2
Add the mushrooms and saute, stirring frequently, 5 minutes.
3
Reduce the heat to medium and stir in the garlic, anchovies, olives, capers, lemon juice, and balsamic vinegar.
4
Simmer 5 minutes or so to blend the flavors.
5
Meanwhile, toss the arugula with the remaining olive oil in a large salad bowl.
6
Season to taste with salt and pepper.
7
Add the warm mushroom mixture to the arugula and toss until thoroughly blended.
8
Mix in the Gorgonzola and divide the salad among 6 plates.
9
Serve at once.

376

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 12 ingredients. The key ingredients include: 7 tablespoons fruity olive oil, 8 ounces shiitake mushrooms, stems discarded, caps thinly sliced, 8 ounces domestic white mushrooms, stems discarded, caps thinly sliced, 2 cloves garlic, minced, and more.

Yes, Warm 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.

Warm Mushroom and Arugula Salad

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