Marinated Mushroom and Arugula Salad

Total Time:
28 min
10 min
18 min

4 servings

  • 1/4 cup, plus 2 tablespoons extra-virgin olive oil
  • 10 ounces white or cremini mushrooms, stemmed if woody or dry
  • 1 small red onion, sliced
  • 2 tablespoons water
  • 2 cloves garlic, peeled and roughly chopped
  • 1 teaspoon whole coriander seeds
  • Pinch red pepper flakes
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1/4 cup white wine vinegar
  • 1/4 cup sliced almonds
  • 8 cups arugula (about 3 bunches)
  • 2 ounces Manchego or Parmesan
  • Heat 2 tablespoons of the oil in a skillet over medium heat. Add the mushroom caps and cook until brown and tender, about 8 minutes. Stir the remaining olive oil, vinegar, onion, water, garlic, coriander, pepper flakes, salt, and pepper together in a bowl. Add the oil mixture to the mushrooms and cook until tender and marinade has reduced, about 10 to 12 minutes.

  • Transfer to a bowl and cool. Serve now or refrigerate for up to a week.

  • Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes. Set aside.

  • Toss the arugula with the marinated mushrooms and marinade in a large bowl and divide among 4 plates. Shave the cheese and scatter the almonds over the top.

  • Copyright 2005 Television Food Network, G.P. All rights reserved.

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