Warm Mushroom Arugula Salad

4 teaspoons olive oil

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

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

¼ teaspoon salt

¼ teaspoon pepper

8 cups arugula, trimmed

2 cups shredded radicchio

½ cup shaved parmesan cheese

½ cup shaved asiago cheese


½ cup balsamic vinegar

¼ cup olive oil

2 teaspoons Dijon mustard

¼ teaspoon granulated sugar

¼ teaspoon 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, Italian, Salad, Sauté

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