arugula mushroom salad arugula mushroom salad Israeli Kitchen This is a delicious, healthy winter salad that's easy to make. (Photo: Jerry James Stone)

Warm arugula and mushroom salad

This winter salad combines the best of the leafy green varieties and hearty, flavorful mushrooms.

Print
  • Yield: Serves 4-6
  • Prep time: 5 minutes
  • Cook time: 10 minutes

Yes, you can have a salad during the winter. They don't get as much play as they do in the spring and summer, because salads are typically cold. They don't have to be!

This delicious salad is warm, kinda hearty, and amazing! It's the perfect complement to a side dish like scalloped potatoes or garlic and herb mashed potatoes, as you will need a few leafy greens in your diet to balance out the carbs and the cream.

Ingredients

  • 1 pound mushrooms, ends trimmed
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 2 ounces arugula
  • 1 tablespoon pine nuts
  • Parmesan cheese, shaved

Directions

Melt the butter in a saute pan over a medium heat.

Add in the mushrooms and salt, and saute until they have reduced in size a bit and turned a beautiful golden brown; about 10 minutes.

While the mushrooms are cooking, shave off some Parmesan cheese.

When the mushrooms are done, reduce heat to medium low, add in the arugula and cook just enough to wilt.

Remove from heat, and top with pine nuts and the cheese.

Serve and enjoy!

Related Topics: Salads, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
comments powered by Disqus