How to Make Mixed Mushroom Salad With Arugula, Parmigiano-Reggiano, and Toasted Walnuts

Mixed mushroom salad with arugula, Parmigiano-Reggiano, and toasted walnuts is a very simple salad to prepare and assemble, and it makes an excellent first course for almost any meal. Combining high-quality ingredients is essential for this salad to succeed, so it is important that the best quality ingredients are purchased. Serve this salad with a loaf of hot Italian bread with herbed butter and a glass of crisp, chilled medium-bodied white wine. Mixed mushroom salad is also quite delicious served cold, so it is ideal for picnics or day trips.

Things You'll Need

• 3 tbsp. olive oil
• 1/2 lb. cremini mushrooms, quartered
• 1/2 lb. wood ear mushrooms, halved
• Shallot, minced
• Garlic clove, minced
• 2 tbsp. dry sherry
• Sea Salt (to taste)
• Freshly ground black pepper (to taste)
• 1 tbsp. aged balsamic vinegar
• 1/2 tsp. sherry vinegar
• 2 cups arugula
• 1/4 cup walnuts, chopped and toasted
• 3 oz. shaved Parmigiano-Reggiano cheese

Instructions

1. Heat 2 tbsp. olive oil in a large sauté pan over medium heat. Add the mushrooms and cook, stirring regularly, for 9-11 minutes or until the mushrooms start to brown.

2. Add the shallots and garlic and sauté over low heat for 1-2 minutes. Add the sherry and cook for 1 minute and season with sea salt and freshly ground black pepper to taste.

3. Combine the vinegars in a small saucepan and stir in the remaining tablespoon of olive oil. Pour the mixture over the mushrooms and sauté for 15-20 seconds. Remove the pan from heat and set aside.

4. Place the arugula and walnuts in a large mixing bowl. Pour the mushrooms over the arugula and walnuts and toss to combine.

5. Transfer the mushroom and arugula mixture to a large serving platter and scatter the shaved Parmigiano-Reggiano over the top. Serve immediately while the mushrooms are still warm.

References

• Group Recipes

Resources

• Moms Who Think - Salad Recipes
• All Recipes - Salad Recipes