arugula salad, mushrooms & black vinegar dressing
This recipe is easy and makes a great tasting salad with that vinaigrette
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- MUSHROOMS
- 1 pound trumpet or king oyster mushroom (divided)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 clove garlic minced
- 1 sprig thyme
- PICKED RED ONION
- 1 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1 medium red onion sliced
- BLACK VINEGAR VINAIGRETTE
- 1/2 cup Chinese black vinegar
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1/2 tablespoon soy sauce
- 1/4 cup olive oil
- 4 ounces baby arugula
How To Make arugula salad, mushrooms & black vinegar dressing
-
Step 1Make the Pickled Red Onion Place the vinegar, sugar and salt in a saucepan. Cook over medium heat until the sugar has dissolved. Let cool a bit then add the red onion and place in the fridge.
-
Step 2For the Mushrooms Take half the mushrooms and score one side of them. Cut the remaining mushrooms into small matchsticks. Add the oil to a pan then add the butter. Place the mushrooms scored side down and brown. Flip and brown again. Set aside off heat.
-
Step 3For the Vinaigrette Mix all the ingredients together except the oil. Add the oil and shake well to mix.
-
Step 4Dress the arugula with the vinaigrette then top with the raw mushroom then the pickled onions. Then the cooked mushrooms. Top with more vinaigrette.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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