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Arugula Warm Mushroom Salad

 
Arugula Warm Mushroom Salad
138

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.

Yield

6

servings

Prep

10

min

Cook

10

min

Ready

25

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

2 tablespoons olive oil, extra-virgin
1 each onions
small, halved and sliced
1 pound mushrooms
white or cremini, quartered
2 cloves garlic
minced
1 ½ teaspoons thyme
freshly chopped, or or 1/2 teaspoon dried
*
3 tablespoons sherry
dry
2 tablespoons lemon juice
¼ teaspoon salt
or to taste
¼ teaspoon black pepper
freshly ground, or to taste
*
8 cups arugula (roquette)
(Rocket in the UK) or substitute baby spinach
2 tablespoons Parmesan cheese

Directions

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.

 

* not incl. in nutrient facts

Reviews

almost 7 years

This warm salad was so good. Sauteed and browned mushrooms added the tangy flavor and meaty texture; the citrus feeling from lemon juice was so refreshing, and the peppery arugula perfectly balanced all the flavor together. A little bit parmesan on top gave another layer of zing. Absolutely delicious!

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 8158% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 176mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 8g
Vitamin A 7% Vitamin C 14%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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