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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Warm Mushroom and Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions