Arugula, Mint and Sautéed Shiitake Mushroom Salad

 More Quick Side Dishes

Total Time:
30 mins


  • 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


  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.

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