No meat, No wheat

Arugula Mushroom Salad

I love arugula. Pairing this tangy tasting green with mushrooms worked out well, leading to today’s recipe: Arugula Mushroom Salad.  Betayavon!

Arugula Mushroom SaladI


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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Tag Cloud

%d bloggers like this: