Arugula and Sauteed Shiitake Mushroom Salad with Mint

 

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  • Total Time:
  • Servings: 4
KEY: Fall, Winter, Thanksgiving, Salads, Side Dishes, Basic/Easy, Fast, Vegetarian, Dinner, Lunch

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Ingredients

  • 2 tablespoons mayonnaise
  • 1 teaspoon finely grated lemon zest
  • 1 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1/2 pound shiitake mushrooms, stems discarded, caps thinly sliced
  • 8 ounces arugula
  • 1/3 cup thinly sliced mint leaves

How to make this recipe

  1. In a small bowl, whisk the mayonnaise with the lemon zest and juice. Whisk in the olive oil and season with salt and pepper.
  2. In a large skillet, heat the vegetable oil. Add the shiitake mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned, about 8 minutes. Transfer to a plate and let cool to room temperature.
  3. In a bowl, toss the arugula with the shiitakes, mint and dressing. Serve the salad right away.
Contributed By Photo A© Fredrika StjArne Published November 2009

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