Warm wild mushroom salad

Indulge in the rich flavors of hearty, exotic wild mushrooms in this comforting warm salad. A harmonious blend of earthy and savory notes awaits.

Ingredients:

• 1 bag baby arugula greens
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 5 shallots, thinly sliced
• 1 cup quartered cremini mushrooms
• 1 cup sliced oyster mushrooms
• 1 cup sliced shiitake mushrooms
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons sherry vinegar
• 2 tablespoons mascarpone cheese
• 2 tablespoons chopped parsley leaves

Instructions:

1. Place the arugula leaves in a spacious bowl and keep aside.
2. Heat butter in a large saute pan over medium-high heat. Cook garlic and shallots until they release a pleasant aroma, which should take approximately 1 to 2 minutes. Next, add the mushrooms and saute them until they acquire a nice caramelized appearance, about 3 to 4 minutes. Season with salt, pepper, and incorporate the sherry vinegar. Take the pan off the heat and blend in the mascarpone until achieving a creamy texture. Finally, mix in the parsley and let it cool down to room temperature
3. Drizzle the mushroom mixture onto the arugula leaves and present.

Summary:

• Calories: 597 kcal
• Fat: 25 g
• Protein: 26 g
• Carbs: 82 g
• Potassium: 3350 mg
• Magnesium: 272 mg