Prep Time
15 min
Yields
4 servings
Try this wonderful mushroom and arugula dish instead of a side salad.
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ingredients
3
Tbsp olive oil
8
oz mushrooms, such as royal trumpets cleaned and cut into 1" pieces
Kosher salt
½
cup dried cranberries
⅓
cup chopped toasted walnuts
4
cups packed baby arugula
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directions
Step 1
Heat a straight-sided medium skillet over medium-high heat. Add the oil; heat for another minute. Add the mushrooms and 1/2 teaspoon salt, and cook, stirring occasionally, until golden brown on all sides, about 5 minutes. Stir in the cranberries and walnuts; cook 1 minute more. Turn off the heat, add the arugula and another 1/4 teaspoon salt, and toss gently with the mushroom mixture to wilt.