0.0 0

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


  • 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

Related Video

More Videos
How to Make Creamy Riced Potatoes

You May Also Like


492769 2013-12-06 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