Grilled Mushroom, Arugula, Goat Cheese Salad


Grilled Mushroom, Arugula & Goat Cheese Salad

From the Market:
Portobello or Shiitake Mushrooms
Baby Arugula
Goat Cheese


In your pantry:
Olive Oil
Kosher Salt

1 lb large shiitake or portabella mushrooms, or a mix
4 T olive oil, plus more for drizzling
4 cups baby arugula, washed and dried
¼ cup hazelnuts or walnuts, toasted and roughly chopped
2 oz aged goat cheese, crumbled

Wipe the mushrooms clean and trim off the stems.  Drizzle mushrooms with the olive oil, and toss gently in a bowl. Sprinkle with kosher salt.

Grill mushrooms on a gas or charcoal grill, 3 to 5 minutes each side. Cut the grilled mushrooms into 1 inch slices

Divide the arugula among 4 plates and top with mushrooms.  Garnish with nuts and cheese and a generous drizzle of olve oil.

adapted by Priscilla Sorensen from Food and Wine

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