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Warm Mushroom and Arugula Salad

Difficulty: Easy

Servings

Preparation (min)

Total (min)

Ingredients

Make the dressing: In a small bowl, combine ½cup (125 ml) olive oil with lemon zest and juice. Season to taste with salt and pepper. Set aside.
Make the salad: In a large frying pan at a high temperature, heat 2 tbsp. (30 ml) olive oil and sauté oyster, cremini and shiitake mushrooms for about 5 minutes. Set aside.
Cut off and discard the root of the enoki mushrooms, and then gently shred the mushrooms apart.
In a large bowl, combine sautéed mushrooms along with enoki and white button mushrooms, endives, arugula, parsley, chives and green onions. Add dressing and gently toss to combine.
Add salt to taste and a generous amount of pepper, which enhances the taste of mushrooms.

Photos : Tango [Vitalité Québec] APRIL 2017

Recipe: Josée Fiset