Warm mushroom salad with parmesan and arugula
Indulge in the rich flavors of a warm mushroom salad adorned with savory parmesan and peppery arugula. A culinary masterpiece packed with bold taste.
Ingredients:
- 2 1/2 tablespoons extra-virgin olive oil
- 450g mixed mushrooms, cut into large pieces
- 1/4 cup veal or chicken demiglace (see Note)
- Sea salt
- 60g Parmesan cheese, shaved with a vegetable peeler
- 170g young arugula (4 cups)
Instructions:
- Warm up 2 tablespoons of olive oil in a big skillet. Put in the mushrooms and sauté on high heat until they are soft and have a light brown color, which should take around 5 minutes. Pour in the demiglace and let it cook on medium heat for 3 minutes, stirring from time to time. Add some salt to taste. Arrange the mushrooms nicely on heated plates and sprinkle with Parmesan shavings. In a separate bowl, mix the arugula with the remaining 1/2 tablespoon of olive oil and a pinch of salt. Place the arugula on top of the mushrooms and serve.
Summary:
- Calories: 647 kcal
- Fat: 50 g
- Protein: 38 g
- Carbs: 20 g
- Potassium: 1868 mg
- Magnesium: 106 mg