Warm Mushroom Salad with
Parmesan and Arugula

Yield: 4 servings
Source: Food and Wine Magazine
Amy's Comments: This recipe has been tweaked quite a bit. If you want to see the original recipe, click here.


1 Tbsp extra virgin olive oil (original recipe called for 2 Tbsp)
4 cups mushrooms, cut into bite-sized pieces
1 cup stock (original recipe called for 1/4 cup demiglace which I couldn't find in the store so I tweaked the method.)
Salt and pepper to taste
4 cups arugula
4 Tbsp grated parmesan cheese


  1. Heat the oil in a large skillet. Add mushrooms and cook, stirring, until tender and lightly browned, about 5 minutes. (The recipe called for high heat, but since you are using less oil might want to tune that down to medium/low so the mushrooms don't stick).
  2. Add stock and boil over high heat a few more minutes, stirring, so stock reduces and is infused with the mushroom juice. (If using demiglace, cook over moderate heat for 3 minutes).
  3. Divide over 4 serving plates the arugula and parmesan cheese. (The original recipe called for tossing the greens with another 1/2 Tbsp oil and a little more salt, but you don't need it).
  4. Pour over the greens the he mushrooms and the cooking liquid.


Healthy Units: 1 per serving
Calories 87.0; Fat 5.6 grams; Fiber 7.9 grams

Back to Recipes in Alpha Order
Back to Recipes by Type