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Arugula, Mint and Sautéed Shiitake Mushroom Salad

  • Total Time:
  • Servings: 4


slideshow More Quick Side Dishes


KEY: Summer, Dinner Party, Mother's Day, Salads, Side Dishes, Basic/Easy, Fast, Make Ahead, Vegetarian, Web Exclusive, Dinner, Lunch

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  • 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 and caps thinly sliced
  • 1/2 pound arugula, thick stems discarded
  • 1/3 cup thinly sliced mint

How to make this recipe

  1. In a small bowl, whisk the mayonnaise with the lemon zest and juice and whisk in the olive oil until smooth. Season the dressing with salt and pepper.
  2. In a large skillet, heat the vegetable oil. Add the sliced shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until tender and browned, about 8 minutes. Transfer to a plate and let cool to room temperature.
  3. In a large bowl, toss the arugula with the mushrooms and mint. Pour the dressing over the salad, toss well and serve.
Contributed By Published May 2013

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