This is a simple dish with big flavor. The mushrooms can be done days ahead, and I always seem to have some balsamic vinaigrette in the refrigerator. The mushrooms can be used for many other things besides the salad. Use as an antipasti with roasted beets and salumi, put in sandwiches, or heat up and use as a topping or garnish for grilled lamb, beef, or sausages. This dish can be made with regular arugula, but the “wild” arugula has more crunch and a nuttier flavor.
INGREDIENTS:
6 cups “wild” arugula 1½ to 2 cups Balsamic Marinated Mushrooms (Recipe follows) ½ cup roasted almonds, chopped Large crystal salt such as Maldon or Murray River, and fresh ground pepper -Optional- Shavings of Parmesan cheeseMETHOD:
Drain the mushrooms, reserving the marinade for something else. Put the arugula into a large non-reactive bowl and drizzle with just enough dressing to moisten the arugula. Toss gently to cover with dressing. Lightly season with salt and pepper and toss to combine. Put a mound of dressed arugula in the center of four plates. Place a quarter of the mushrooms in the center of each mound of arugula. Scatter the nuts evenly over the plates. Scatter some more salt crystals over the salads. If using the cheese, shave it over the salads now. Serve right away.
Chef’s Notes:
You can use other vinaigrettes, if you wish. I think white balsamic would be stellar, or a red wine-honey mustard vinaigrette would be brilliant as well. Other garnishes could be used such as frizzled shallots (fried shallot rings), roasted beets, or even blueberries.
Serves: 4
Source: Chef Andrew E Cohen
Balsamic Marinated Mushrooms:
INGREDIENTS: 1½ pounds button mushrooms, cleaned with a towel or paper towel, sliced 1/8th inch 1-2 cups Balsamic vinaigrette (see recipe on site)METHOD:
In a medium chef’s pan or sauteuse over medium high heat, bring 1½ cups of dressing to a boil, then add the mushrooms. Toss and gently stir so as not to break the mushrooms until they are thoroughly coated. Reduce heat and simmer 5 minutes. The mushrooms should all wilt down enough so all the mushrooms are coated in dressing. If they are not, add the rest of the dressing. Taste a mushroom. If should be cooked through. As soon as the mushrooms are cooked through, remove from heat and cool.
Some notes: I have made this by boiling the dressing in the microwave. Bring dressing to a boil, add mushrooms, tossing to coat thoroughly, then microwave 1 minute. Toss, then cook another minute. Check to see that the mushrooms are not raw. If they are close, let them sit in the hot dressing which will finish cooking them. Use fairly soon as these will not keep as long as the stovetop ones. You can use this technique for cooking really small buttons or quartered larger mushrooms and serving the mushrooms as an appetizer.
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