Marinated Mushroom and Arugula Salad |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. Transfer to a bowl and cool. Serve now or refrigerate for up to a week.
3. Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes. Set aside.
4. 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.
5. Copyright 2005 Television Food Network, G.P. All rights reserved.
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