Warm Wild Mushroom Salad
Difficulty Level Easy
One of my favourite dishes is mushrooms on toast, but I usually make it when I'm on my own for dinner. It's simple and quick and unlike the rest of my family, I find it incredibly satisfying. My daughter made a bit of a face when I announced that I was serving it for dinner, but I was undeterred.
I usually just use regular button mushrooms, but this time I went out and bought a variety of wild mushrooms as well. We got some arugula from the farmers' market this week, and I thought the peppery spring taste would be a perfect pairing for the earthy mushrooms. In the end, I put the cooked mushrooms into a vinaigrette, and made it into more of a warm mushroom salad. I thought it was quite delicious, and there were no complaints from my dining partners.
Use whatever mixture of mushrooms appeals to you. If you can't get arugula, you can always substitute spinach. Be sure to use a rustic or dense bread to stand up to the liquid from the mushrooms, otherwise it will instantly become mushy.
INGREDIENTS
| 4 tbsp | olive oil |
| 1 tbsp | red or white wine vinegar |
| salt and pepper to taste | |
| 1 lb | |
| 1 bunch | arugula, carefully washed |
| 4 | slices rustic bread |
| shaved Parmesan cheese | |
PREPARATION:
- In a bowl whisk together 3 tbsp of the oil, vinegar and salt and pepper. Set aside.
- In a skillet heat remaining olive oil. Add mushrooms and cook over medium heat until they throw off their liquid. Continue to cook until the liquid cooks off and the mushrooms become golden brown.
- Remove from heat and add the mushrooms to the vinaigrette, stirring to coat.
- Toast bread and cover with a layer of arugula. With tongs or a slotted spoon add a layer of mushrooms on top of the arugula. Top with shaved Parmesan and serve immediately.
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