About the Recipe
This Mushroom Salad with Shaved Manchego over Baby Arugula delivers deep, savory flavor using simple, accessible ingredients. White mushrooms, shiitake mushrooms, and baby Bella mushrooms create a rich, earthy base that pairs beautifully with fresh arugula. A finishing touch of Manchego cheese adds a nutty, buttery contrast that elevates the entire dish.
Ingredients
For the mushrooms
1 tablespoon extra virgin olive oil
3 sprigs fresh rosemary, minced
3 cloves garlic, minced
8 ounces white mushrooms, sliced
6 ounces shiitake mushrooms, sliced
10 ounces baby Bella mushrooms, sliced
½ cup flavored vinegar of choice
Salt and freshly ground black pepper
For the salad
12 ounces baby arugula
1 ½ cups shaved or grated Manchego cheese
Extra virgin olive oil for finishing
Additional vinegar for drizzling
Preparation
Heat a large sauté pan over medium heat and add olive oil. Add rosemary and garlic, cooking briefly until fragrant.
Add white mushrooms and cook for about 4 to 5 minutes. Stir in baby Bella mushrooms and continue sautéing until the mushrooms soften and develop color.
Add shiitake mushrooms and cook for another 4 to 5 minutes, stirring occasionally.
Remove from heat and stir in vinegar. Season with salt and pepper to taste.
Arrange baby arugula on plates or a serving platter. Spoon warm mushrooms over the greens.
Finish with shaved Manchego cheese and a light drizzle of olive oil and vinegar.
Notes
Using a blend of mushrooms creates a more complex and balanced flavor.
Avoid overcrowding the pan to ensure mushrooms brown properly.
Flavored vinegars add brightness and help balance the richness of the mushrooms and cheese.
Serve immediately while the mushrooms are warm for the best taste and texture.
Why This Mushroom Salad Works
This mushroom salad is simple, elegant, and packed with savory flavor. It works well as a light meal, dinner party starter, or a sophisticated side dish that complements a wide range of main courses.