Crispy Mushroom Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sounds yummy! Ingredients:
1 lb mushrooms |
2 tbsp salted butter |
2 tbsp canola oil |
2 tbsp shallot, finely minced |
4 cups baby arugula |
250 g parmesan cheese |
1 tbsp extra-virgin olive oil |
2 tbsp balsamic vinegar |
Directions:
1. Tear or slice the mushrooms thinly.
2. Heat oil and butter in a large sauté pan over medium high heat until pan is hot and butter is foaming.
3. Add the mushrooms in the hot pan and cook, tossing often, until mushrooms are crispy and golden around the edges (about 4-6 minutes). The trick to getting your mushrooms crispy lies in the size of pan you use. Using the widest skillet you have will allow the mushrooms enough room to get properly crispy. If using a smaller pan, crisp the mushrooms in two batches.
4. Season with salt and pepper to taste.
5. When mushrooms are almost finished, add the minced shallot and cook with the mushrooms for another minute.
6. Transfer crispy mushrooms to a plate and keep warm.
7. Lightly dress the baby arugula with extra-virgin olive oil and balsamic vinegar. Season with salt and pepper and toss gently.
8. Divide greens among four plates.
9. Top each serving with crispy mushrooms.
10. Use a vegetable peeler to shave parmesan over each serving.
11. Give each salad an extra drizzle of balsamic and olive oil, then serve immediately.
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