| Level: | Easy |
| Total: | 28 min |
| Prep: | 10 min |
| Cook: | 18 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 28 min |
| Prep: | 10 min |
| Cook: | 18 min |
| Yield: | 4 servings |
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
Instructions
- 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.
- Transfer to a bowl and cool. Serve now or refrigerate for up to a week.
- Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes. Set aside.
- 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.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 167 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 15 mg |
| Sodium | 706 mg |
| Serving Size | 1 of 4 servings |
| Calories | 167 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 15 mg |
| Sodium | 706 mg |
Reviews
This is a great salad! For presentation sake, add the mushroom mixture right before serving and toss tableside otherwise, the mushrooms sink to the bottom. Do splurge on the Manchego cheese – it’s well worth it!
This is amazing !!!! great side with pasta
Overall the recipe was good but has too much salt! My fault, I doubled the recipe and added 3tsp. without tasting.
Should have added it more gradually…
Should have added it more gradually…
I love marinated mushrooms! I never knew how to do this. I’ll try this for a Christmas app and update. Shawn