Warm Arugula and Mushroom Salad

Warm Arugula and Mushroom Salad

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2017
Warm Arugula and Mushroom Salad Warm Arugula and Mushroom Salad Peppery arugula leaves are coated with a warm mushroom dressing infused with rosemary, then topped with Parmesan cheese shavings. Prep : 25 minutes Cook : 12 to 14 minutes 1/4 cup chicken broth 3 tablespoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons dry vermouth 1/2 teaspoon sugar 1/2 teaspoon salt ½ teaspoon coarsely ground black pepper 3 small bunches arugula (4 ounces each), tough stems trimmed, or 3 bags (5 ounces each) arugula 1 wedge Parmesan cheese (4 ounces) 3 garlic cloves, crushed with side of chef’s knife 8 ounces shiitake mushrooms, stems removed and caps cut into quarters 8 ounces white mushrooms, trimmed and sliced 1 teaspoon chopped fresh rosemary or teaspoon dried rosemary, crumbled In small bowl, mix broth, 2 tablespoons oil, vinegar, vermouth, sugar, salt, and pepper. Arrange arugula on large serving platter. With vegetable peeler, remove enough shavings from wedge of Parmesan to measure 1 cup, loosely packed. In nonstick 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic and cook, stirring, just until golden. Increase heat to medium-high. Add shiitake and white mushrooms and rosemary; cook, stirring frequently, until mushrooms are browned and liquid has evaporated, 8 to 10 minutes; discard garlic, if you like. Add broth mixture to skillet; cook, stirring, 30 seconds. Immediately spoon mushrooms and pan juices over arugula; top with Parmesan shavings. Makes 4 first-course servings. Each serving : About 197 calories, 9g protein, 8g carbohydrate, 14g total fat (4g saturated), 10mg cholesterol, 596mg sodium.
Warm Arugula and Mushroom Salad

Warm Arugula and Mushroom Salad

Peppery arugula leaves are coated with a warm mushroom dressing infused with rosemary, then topped with Parmesan cheese shavings. Prep : 25 minutes Cook : 12 to 14 minutes
  • 1/cup chicken broth
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons dry vermouth
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 3 small bunches arugula (4 ounces each), tough stems trimmed, or 3 bags (5 ounces each) arugula
  • 1 wedge Parmesan cheese (4 ounces)
  • 3 garlic cloves, crushed with side of chef’s knife
  • 8 ounces shiitake mushrooms, stems removed and caps cut into quarters
  • 8 ounces white mushrooms, trimmed and sliced
  • 1 teaspoon chopped fresh rosemary or teaspoon dried rosemary, crumbled
  1. In small bowl, mix broth, 2 tablespoons oil, vinegar, vermouth, sugar, salt, and pepper. Arrange arugula on large serving platter.
  2. With vegetable peeler, remove enough shavings from wedge of Parmesan to measure 1 cup, loosely packed.
  3. In nonstick 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic and cook, stirring, just until golden. Increase heat to medium-high. Add shiitake and white mushrooms and rosemary; cook, stirring frequently, until mushrooms are browned and liquid has evaporated, 8 to 10 minutes; discard garlic, if you like.
  4. Add broth mixture to skillet; cook, stirring, 30 seconds. Immediately spoon mushrooms and pan juices over arugula; top with Parmesan shavings. Makes 4 first-course servings.
Each serving : About 197 calories, 9g protein, 8g carbohydrate, 14g total fat (4g saturated), 10mg cholesterol, 596mg sodium. arugula mushroom parmesan salad, arugula mushroom salad lemon, arugula mushroom salad recipe, warm mushroom salad balsamic, warm mushroom salad barefoot contessa, warm mushroom salad goat cheese, warm mushroom salad recipe, warm mushroom spinach salad, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Friday, 24 November 2017

Warm Arugula and Mushroom Salad

Article Categories : Salads & Salad Dressings

Warm Arugula and Mushroom Salad

Warm Arugula and Mushroom Salad

Peppery arugula leaves are coated with a warm mushroom dressing infused with rosemary, then topped with Parmesan cheese shavings.

Prep : 25 minutes
Cook : 12 to 14 minutes

  • 1/cup chicken broth
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons dry vermouth
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 3 small bunches arugula (4 ounces each), tough stems trimmed, or 3 bags (5 ounces each) arugula
  • 1 wedge Parmesan cheese (4 ounces)
  • 3 garlic cloves, crushed with side of chef’s knife
  • 8 ounces shiitake mushrooms, stems removed and caps cut into quarters
  • 8 ounces white mushrooms, trimmed and sliced
  • 1 teaspoon chopped fresh rosemary or teaspoon dried rosemary, crumbled
  1. In small bowl, mix broth, 2 tablespoons oil, vinegar, vermouth, sugar, salt, and pepper. Arrange arugula on large serving platter.
  2. With vegetable peeler, remove enough shavings from wedge of Parmesan to measure 1 cup, loosely packed.
  3. In nonstick 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic and cook, stirring, just until golden. Increase heat to medium-high. Add shiitake and white mushrooms and rosemary; cook, stirring frequently, until mushrooms are browned and liquid has evaporated, 8 to 10 minutes; discard garlic, if you like.
  4. Add broth mixture to skillet; cook, stirring, 30 seconds. Immediately spoon mushrooms and pan juices over arugula; top with Parmesan shavings. Makes 4 first-course servings.

Each serving : About 197 calories, 9g protein, 8g carbohydrate, 14g total fat (4g saturated), 10mg cholesterol, 596mg sodium.