Warm Mushroom Arugula Salad Food

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ARUGULA AND MUSHROOM SALAD



Arugula and Mushroom Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon Dijon mustard
2 tablespoons Champagne vinegar
1 small shallot, minced
1 tablespoon finely chopped chives
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 cups baby arugula
2 Belgian endives, thinly sliced
8 ounces white button mushrooms, sliced

Steps:

  • Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
  • Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.

WARM MUSHROOM & ARUGULA SALAD



Warm Mushroom & Arugula Salad image

While warm salad might sound a bit off the wall, it's a brilliant idea when you're making Warm Mushroom and Arugula Salad. Add toasted walnut halves for a crunchy complement to your mushroom and arugula salad for a dinner dish.

Provided by My Food and Family

Categories     Fall 2019

Time 25m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 8

1 small head radicchio, chopped (about 1-1/2 cups)
1 pkg. (5 oz.) baby arugula, divided
1/2 cup KRAFT Tuscan House Italian Dressing, divided
1/2 lb. baby bella mushrooms, sliced, divided
6 large portobello mushrooms, gills removed, mushroom caps sliced
1/4 tsp. garlic powder
1/3 cup walnut halves, toasted
1/4 cup dried cherries

Steps:

  • Toss radicchio with half the arugula in large bowl.
  • Heat 2 Tbsp. dressing in large skillet on medium heat. Add half the mushrooms; cook 5 to 6 min. or until tender, stirring occasionally. Add to radicchio mixture; toss until salad greens are wilted. Repeat with remaining mushrooms and 2 Tbsp. of the remaining dressing. Add garlic powder and remaining dressing; mix lightly.
  • Cover platter with remaining arugula; top with salad.
  • Sprinkle with nuts and cherries.

Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

WARM MUSHROOM SALAD



Warm Mushroom Salad image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 pound cremini mushrooms
2 tablespoons unsalted butter
4 tablespoons good olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 bunches of fresh arugula, washed and spun dry
8 slices good Italian prosciutto
2 tablespoons sherry wine vinegar
Chunk of Parmesan cheese
8 sun-dried tomatoes in oil, drained and julienned
Fresh flat-leaf parsley leaves

Steps:

  • Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
  • Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

WARM WILD MUSHROOM SALAD



Warm Wild Mushroom Salad image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 bag baby arugula greens
1 tablespoon butter
1 tablespoon minced garlic
5 shallots, thinly sliced
1 cup quartered cremini mushrooms
1 cup sliced oyster mushrooms
1 cup sliced shiitake mushrooms
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons sherry vinegar
2 tablespoons mascarpone cheese
2 tablespoons chopped parsley leaves

Steps:

  • Put the arugula greens into a large serving bowl and set aside.
  • In a large saute pan over medium-high heat, add the butter. Add garlic and shallots and cook until fragrant, about 1 to 2 minutes. Add the mushrooms and saute until nicely caramelized, about 3 to 4 minutes. Season with salt, pepper, and stir in the sherry vinegar. Remove from heat and stir in the mascarpone until the mixture becomes creamy. Add the parsley and set aside to cool to room temperature
  • Pour the mushroom mixture over the arugula greens and serve.

WARM ARUGULA AND MUSHROOM SALAD



Warm Arugula And Mushroom Salad image

Provided by Florence Fabricant

Categories     easy, quick, weekday, salads and dressings, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 pound shiitake mushrooms
8 tablespoons extra-virgin olive oil
1 medium-size red onion, sliced thin
1 1/2 cups canned chick peas, rinsed
4 tablespoons sherry-wine vinegar
Salt and freshly ground black pepper
1 teaspoon Dijon mustard
2 bunches fresh arugula, rinsed, dried and stems removed
1 1/2 ounces Parmigiano-Reggiano cheese, in thin shavings

Steps:

  • Wipe any dirt from mushrooms with damp paper towel, remove and discard stems and cut caps in half-inch slices.
  • Heat six tablespoons oil in a large, heavy skillet. Add onion and saute over medium heat until wilted. Stir in mushrooms, increase heat to high and cook until mushrooms have softened and look moist. Stir in chick peas and three tablespoons vinegar and simmer mixture for a minute or two. Season to taste with salt and pepper. Set aside, off heat, until ready to serve.
  • Beat remaining vinegar with mustard and beat in oil. Put arugula in large bowl and toss with dressing. Arrange arugula on each of six salad plates. To serve, briefly reheat mushroom mixture and spoon on top. Scatter cheese on each portion and serve.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 542 milligrams, Sugar 6 grams, TransFat 0 grams

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