Unordinary mushroom salad recipe
The trick to getting your mushrooms crispy lies in the size of the pan you use. Using the widest skillet you have will allow the mushrooms enough room to get properly crispy. If using a smaller pan, crisp the mushrooms in two batches. I like to use an assortment of exotic mushrooms from Fun Guy Farms.
- 1 lb assorted exotic mushrooms, cleaned
- 2 tbsp unsalted butter
- 2 tbsp canola oil
- 1 shallot, finely minced
- 4 cups baby arugula
- 250 g parmesan cheese
- Best quality extra-virgin olive oil, for drizzling
- Aged Balsamic Vinegar, for drizzling
- Sea salt and freshly ground pepper, to taste
Tear or slice the mushrooms thinly. Heat oil and butter in a large sauté pan over medium-high heat until the pan is hot and butter is foaming. Add the mushrooms to the hot pan and cook, tossing often, until mushrooms are crispy and golden around the edges (about 4-6 minutes). When mushrooms are almost finished, add the minced shallot and cook with the mushrooms for another minute. Transfer crispy mushrooms to a plate and keep warm.
Lightly dress the baby arugula with extra-virgin olive oil and balsamic vinegar. Season with salt and pepper and toss gently. Divide greens among four plates. Top each serving with crispy mushrooms. Use a vegetable peeler to shave parmesan over each serving. Give each salad an extra drizzle of balsamic vinegar and olive oil, then serve immediately.