I love arugula. Pairing this tangy tasting green with mushrooms worked out well, leading to today’s recipe: Arugula Mushroom Salad. Betayavon!
2 cups Arugula, packed tight
1 cup white mushrooms
1 Tablespoon Extra Virgin Olive Oil
1 cup shredded carrots
1 cup blueberries
Wok or Cast Iron Pan, Large slotted spoon
Wash, check, and slice mushrooms. Dry with a paper towel. Heat oil in pan and add sliced mushrooms, stirring. Cook til tender, about 4-5 minutes, and remove from heat. Allow mushrooms to brown slightly, and don’t be surprised at how much liquid they will emit. Meanwhile, wash and check the arugula, and dry the leaves with a paper towel. Place arugula on serving platter or salad bowl. Top with strained mushrooms, either cooled, room temperature or warm, and sprinkle grated carrots, as much as you like, and scatter blueberries for additional flavor and contrast.