TYPE: Side, Vegetarian, Lunch/Dinner
NOTE: Total cooking time can vary A LOT! 6 days if you infuse the vinegar; 2 hours if you marinate the mushrooms for as long as I think you should J; 1 hour or less if you skimp on marinating!
Arugula Herb Mushroom Salad
Total Time: 1-2 hours depending on marinade time Servings: 4-6
Posted by Lily
Praise Happy Boy Herbs! I ate a salad on a rooftop in Brooklyn a couple of summers ago that made me like mushrooms. Yup. It happened. It turns out, if you marinate them and mix them with lots of yummy fresh herbs and arugula, the things I didn’t like about mushrooms disappear! Try this on your squeamish mushroom friends and mushroom aficionados alike.
(adjust herbs depending on what you like most but always use fresh herbs and not too many or the flavor gets muddy)
3 cups-ish of fresh arugula, coarsely chopped (not too little – should be a bit bigger than the herbs)
1 cup of fresh basil, coarsely chopped
1 ¼ cup of fresh parsely, leaves off stem (I love parsely in salads…reduce if you don’t!)
½ cup of fresh chives, chopped (a little bigger than minced)
¼ cup of fresh tarragon, chopped
4 cups of sliced, fresh, crimini mushrooms
½ block to full block (taste) of feta cheese
Infused Sherry Vinegar
2 cloves of garlic
5-6 whole sprigs of thyme, lightly crushed
2 cups of sherry vinegar (this will make more than you need but it’s yummy to have around if you’re going to bother doing it!)
The Rest of the Marinade:
1 T Dijon mustard
1 T tahini
½ tsp sugar
1 tsp salt
3-4 T of infused sherry vinegar (or regular sherry vinegar if not infused – a bit less if you don’t infuse it)
1 T white balsamic vinegar
2 T olive oil
Put the sherry vinegar and thyme sprigs in a jar and let it infuse until the flavors blend (around 4 days). You can add the garlic on the last day, or earlier if you *heart* garlic! Strain twiggy parts out before you use in the marinade.
Combine all of the marinade ingredients (thyme and garlic infused sherry vinegar, mustard, tahini, sugar, salt, white balsamic, and olive oil) in a large jar. Shake vigorously to emulsify.
Add mushrooms, let sit for about 2 hours.
Combine the chopped arugula and mushrooms (after they’re done marinating).
Toss with the herbs and feta just before serving.
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!