Cook Time
15 min
Yields
8 servings
A delicious combination of mushrooms on a bed of arugula and radicchio sprinkled with cheese.
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ingredients
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 asiago cheese
½
cup shaved parmesan cheese
Dressing
½
cup balsamic vinegar
¼
cup olive oil
2
tsp Dijon mustard
¼
tsp granulated sugar
¼
tsp salt
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directions
Step 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.
Step 2
Remove from heat.
Step 3
Prepare dressing.
Step 4
In salad bowl, toss together arugula, radicchio, mushroom mixture and Parmesan cheese.
Step 5
Whisk together vinegar, oil, mustard, sugar and salt; stir into mushroom mixture.
Step 6
Let cool slightly.