Arugula Warm Mushroom Salad
Arugula (Rocket) or Baby Spinach tossed with a flavorful warm mushroom and onion dressing. A perfect balancing of fresh clean flavor with a warm woodsy note from the mushrooms.
olive oil, extra-virgin
small, halved and sliced
white or cremini, quartered
freshly chopped, or or 1/2 teaspoon dried
or to taste
freshly ground, or to taste
(Rocket in the UK) or substitute baby spinach
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Add onion and cook until softened, about 3 minutes.
Add mushrooms and cook, stirring, until they release their juices, 10 to 12 minutes.
Add garlic and thyme and stir until fragrant, about 30 seconds.
Add sherry and cook until mostly evaporated, about 3 minutes.
Stir in the remaining 1 tablespoon oil, lemon juice, salt and pepper and continue cooking for 1 minute more.
Pour over greens in a large bowl and toss to coat.
Sprinkle with Parmesan.