• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsCopper, Natrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bag baby rocket

  2. 1 tbsp butter

  3. 1 tbsp minced garlic

  4. 5 shallots, thinly sliced

  5. 225 g quartered cremini mushrooms

  6. 225 g sliced oyster mushrooms

  7. 225 g sliced shiitake mushrooms

  8. 1 tsp salt

  9. 1 tsp freshly cracked black pepper

  10. 2 tbsps sherry vinegar

  11. 2 tbsps mascarpone cheese

  12. 2 tbsps chopped parsley leaves

Instructions Jump to Ingredients ↑

  1. Warm wild mushroom salad 1) Put the arugula greens into a large serving bowl and set aside.

  2. In a large saute pan over medium-high heat, add the butter. Add garlic and shallots and cook until fragrant, about 1 to 2 minutes. Add the mushrooms and saute until nicely caramelized, about 3 to 4 minutes. Season with salt, pepper, and stir in the sherry vinegar. Remove from heat and stir in the mascarpone until the mixture becomes creamy. Add the parsley and set aside to cool to room temperature.

  3. Pour the mushroom mixture over the rocket and serve.


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