Warm Arugula And Mushroom Salad

By Florence Fabricant

Published September 23, 2000

Total Time
30 minutes
Rating
4(37)
Comments
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Ingredients

Yield:6 servings

  • 1 pound shiitake mushrooms

  • 8 tablespoons extra-virgin olive oil

  • 1 medium-size red onion, sliced thin

  • 1 ½ cups canned chick peas, rinsed

  • 4 tablespoons sherry-wine vinegar

  • Salt and freshly ground black pepper

  • 1 teaspoon Dijon mustard

  • 2 bunches fresh arugula, rinsed, dried and stems removed

  • 1 ½ ounces Parmigiano-Reggiano cheese, in thin shavings

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

15 grams carbs; 5 milligrams cholesterol; 269 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 21 grams fat; 6 grams fiber; 542 milligrams sodium; 8 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wipe any dirt from mushrooms with damp paper towel, remove and discard stems and cut caps in half-inch slices.

  2. Step 2

    Heat six tablespoons oil in a large, heavy skillet. Add onion and saute over medium heat until wilted. Stir in mushrooms, increase heat to high and cook until mushrooms have softened and look moist. Stir in chick peas and three tablespoons vinegar and simmer mixture for a minute or two. Season to taste with salt and pepper. Set aside, off heat, until ready to serve.

  3. Step 3

    Beat remaining vinegar with mustard and beat in oil. Put arugula in large bowl and toss with dressing. Arrange arugula on each of six salad plates. To serve, briefly reheat mushroom mixture and spoon on top. Scatter cheese on each portion and serve.

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Ratings

4 out of 5
37 user ratings
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Comments

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Kate

Easy and quite tasty. Good weeknight meal.

lu

This recipe popped up on a search for mushrooms and chickpeas. Glad it did! Hearty, elegant and tasty

jennysorel

I made this with a container of gourmet blend mushrooms. Left out the chick peas b/c I can’t digest them. The recipe is easy to halve or quarter. Delicious! And thumbs-up from my 16-year-old son.

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