Ingredients Jump to Instructions ↓

  1. 1/4 cup, plus

  2. 2 tablespoons extra-virgin olive oil

  3. 10 ounces white or cremini mushrooms , stemmed if woody or dry

  4. 1 small red onion, sliced

  5. 2 tablespoons water

  6. 2 cloves garlic , peeled and roughly chopped

  7. 1 teaspoon whole coriander seeds

  8. Pinch red pepper flakes

  9. 1 1/2 teaspoons kosher salt

  10. Freshly ground black pepper

  11. 1/4 cup white wine vinegar

  12. 1/4 cup sliced almonds

  13. 8 cups arugula (about 3 bunches)

  14. 2 ounces Manchego or Parmesan

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons of the oil in a skillet over medium heat. Add the mushroom caps and cook until brown and tender, about 8 minutes. Stir the remaining olive oil, vinegar, onion, water, garlic, coriander , pepper flakes, salt, and pepper together in a bowl. Add the oil mixture to the mushrooms and cook until tender and marinade has reduced, about 10 to 12 minutes.

  2. Transfer to a bowl and cool. Serve now or refrigerate for up to a week.

  3. Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes. Set aside.

  4. Toss the arugula with the marinated mushrooms and marinade in a large bowl and divide among 4 plates. Shave the cheese and scatter the almonds over the top.

  5. Copyright 2005 Television Food Network, G.P. All rights reserved.


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