One of my favorite ways to enjoy mushrooms is with this warm, mixed mushroom salad.
You can use a variety of mushrooms however I like to use a combination of shitakes, oyster and boletus mushrooms, with each one adding a distinctly different texture and flavor.
The mixed mushrooms are lightly sauteed with garlic and parsley and then tossed in balsamic vinegar. They are served on a bed of baby arugula, known in Australia as "rocket" and then topped with freshly shaved Parmesan cheese.
Ingredients:
- 10 large shitake mushrooms, sliced
- 6 medium oyster mushrooms, sliced
- 1 medium boletus mushroom, sliced
- 1 Tbsp olive oil
- 1/2 Tbsp of butter
- 1/4 tsp of sea salt
- 1 garlic clove, finely chopped
- Freshly ground black pepper
- 2 cups of arugula (rocket), washed
- 1 cup of baby spinach
- 1/4 cup of chopped fresh flat leaf parsley
- 2 Tbsp of balsamic vinegar and a little extra if necessary
- 1 Tbsp of extra virgin olive oil
- A handful of freshly shaved parmesan cheese
- Serves 2
Preparation:
- Heat oil and butter over a medium-heat in a large frying pan. Once the oil and butter starts to swirl, add the mushrooms and make sure there's space to spread them out.
- Saute (Shake) mushrooms around in the pan and fry them until they are just cooked -- about 3-4 minutes. Season with salt and pepper. Add garlic and flat-leaf parsley and stir-fry for about 1 minute. If the pan gets dry, add a little bit more butter.
- Remove pan from heat and add balsamic dressing to the mushrooms. Stir well to coat. Transfer mushrooms to a plate and allow to cool slightly.
- Arrange arugula and baby spinach evenly on two serving plates. Drizzle with a little extra virgin olive oil.
- Arrange mushrooms on top of arugula. Shave on some Parmesan cheese and serve.