Arugula, Mint and Sautéed Shiitake Mushroom Salad

 

Slideshow: More Quick Side Dishes

 

  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make Creamy Riced Potatoes

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 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





492769 recipes/arugula-mint-and-sauteed-shiitake-mushroom-salad 2013-12-06T23:09:18+00:00 Marcia Kiesel summer|dinner-party|mothers-day|salads|side-dishes|4|basic-easy|fast|make-ahead|vegetarian|web-exclusive|weeknight-dinner|lunch may-2013,green salad,sauteed mushrooms,shiitake mushrooms,mushroom salad,Marcia Kiesel recipes,arugula-mint-and-sauteed-shiitake-mushroom-salad 492769
Close

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement