Warm Mushroom Salad with Arugula & Walnuts
Ingredients
- 200 gms button mushrooms
- 200 gms shitake mushrooms
- 200 gms shemji mushrooms
- 2 cups rocket leaves
- 1/2 cup walnut
- 1 cup Cherry Tomatoes
- 2 disc Kalari cheese
- 2 tsp olive oil
- 4 garlic cloves
- 1 tsp dried mixed herbs
- 1 tsp fresh ground black pepper
For the dressing
- 6 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt to taste
- black pepper to taste
Instructions
- 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.
- On a tawa, grill the discs of karalli cheese (see notes), Sprinkle paprika powder when hot and roughly tear in pieces.
- Shake all the dressing ingredients in a bottle till mixed.
- 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.
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.
Tried this recipe?Let us know how it was!