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Mixed Mushroom with Arugula and Parmesan

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Mixed Mushroom Salad

Mixed Mushroom Salad

S. Wongkaew

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:

  1. 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.
  2. 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.
  3. 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.
  4. Arrange arugula and baby spinach evenly on two serving plates. Drizzle with a little extra virgin olive oil.
  5. Arrange mushrooms on top of arugula. Shave on some Parmesan cheese and serve.
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