Ina Garten Warm Mushroom Salad – Earthy, Elegant, and Packed with Flavor
This salad features a medley of fresh mushrooms sautéed until golden and tossed warm with fresh arugula, shaved Parmesan, and a simple vinaigrette made with lemon juice and olive oil. The warmth of the mushrooms gently wilts the greens, creating a beautiful balance of textures and flavors.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Salad
- Method: Sautéing
- Cuisine: American
Ingredients
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4 tablespoons good olive oil, divided
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1 pound mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced
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2 cloves garlic, minced
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5 ounces of baby arugula
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¼ cup freshly grated Parmesan cheese (plus extra for garnish)
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2 tablespoons freshly squeezed lemon juice
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
Instructions
In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms in batches if necessary (do not overcrowd the pan). Cook for 5–7 minutes, stirring occasionally, until mushrooms are golden brown and tender.
Add the minced garlic to the mushrooms and cook for another minute until fragrant. Season with ½ teaspoon salt and ¼ teaspoon pepper. Remove from heat.
In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
Place the arugula in a large bowl. Pour the warm mushrooms and dressing over the greens. Add the Parmesan and toss gently to combine, allowing the heat to slightly wilt the arugula.
Plate the salad, garnish with additional Parmesan if desired, and serve warm.
Find it online: https://inagartencooks.com/ina-garten-warm-mushroom-salad/