Warm Mushroom Salad with Arugula & Walnuts
Servings Prep Time
4servings 10minutes
Cook Time
20minutes
Servings Prep Time
4servings 10minutes
Cook Time
20minutes
Instructions
  1. Thoroughly wash and roughly chop all the mushrooms. Drain water completely and then cook in a heavy bottom pan. Add salt, pepper and mixed herbs towards the end. Don’t overcook the mushrooms. This should take you around 4-5 minutes.
  2. On a tawa, grill the discs of karalli cheese (see notes), Sprinkle paprika powder when hot and roughly tear in pieces.
  3. Shake all the dressing ingredients in a bottle till mixed.
  4. In your serving bowls, layer rocket and then add the cooked warm mushrooms. Add cherry tomatoes and cheese. Add the walnuts, drizzle with dressing and serve warm.
Recipe Notes

I have used a mix of button, shitake and shemji mushrooms but all mushrooms should work for this. So pick what is available to you.

On a whim, I used the kalari cheese (which is a Himachal cheese, read this to know more) this time but in the past, I have used shavings on parmesan for this salad and it works very well. I have also made this completely without cheese though I prefer the with cheese version better.