Warm Mushroom Arugula Salad

  • prep time1 min
  • total time 15 min
  • serves 8

A delicious combination of mushrooms on a bed of arugula and radicchio sprinkled with cheese.

15 Ratings
Directions for: Warm Mushroom Arugula Salad


Warm Mushroom Arugula Salad

4 tsp olive oil

1 ½ lb(s) assorted mushroom, sliced, (such as button, shiitake, oyster), about 8 cups

4 tsp chopped fresh thyme, (or 1 tsp dried)

¼ tsp salt

¼ tsp pepper

8 cup arugula, trimmed

2 cup shredded radicchio

½ cup shaved parmesan cheese

½ cup shaved asiago cheese


½ cup balsamic vinegar

¼ cup olive oil

2 tsp Dijon mustard

¼ tsp granulated sugar

¼ tsp salt


Warm Mushroom Arugula Salad

1. In 2 large skillets or shallow Dutch oven, heat oil over medium-high heat; cook mushrooms, thyme, salt and pepper, stirring often, for 10 to 15 minutes or until browned.

2. Remove from heat.

3. Prepare dressing.

4. In salad bowl, toss together arugula, radicchio, mushroom mixture and Parmesan cheese.


1. Whisk together vinegar, oil, mustard, sugar and salt; stir into mushroom mixture.

2. Let cool slightly.

See more: Cheese, Fall, Vegetables, Side, Salad, Saute, Mushrooms, Italian



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