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Mushroom, Arugula and Parsley Salad

Mushroom, Arugula and Parsley Salad

Button mushrooms, whimsical in their appearance, soak up surrounding goodness balanced in a bed of peppery arugula and Italian parsley. Dressed up in a vinaigrette of rich olive oil with a tang of fresh lemon juice then tossed with thin slices of nutty Parmesan.

I never take a trip to Atlanta that I don’t return with delicious ideas from Emily. This latest visit was no exception. She whipped up this utterly delicious yet simple salad.

It starts with plump button mushrooms – or as Emily describes them – one of the most underappreciated vegetables.

Sliced thinly, they drink up the olive oil and lemon juice, playing off the green leafy goodness of arugula with Italian parsley scattered into the mix.

Shaved Parmesan delivers a slightly salty and nutty element bringing together this delightful combination.

Light and fresh, this salad with its simple list of ingredients delivers bold, bright flavors!

Mushroom, Arugula and Parsley Salad

2 cups arugula, rinsed and dried, packed when measuring

¾ cup rough chopped Italian parsley (flat leaf parsley)

1 pound button mushrooms, cleaned and cut into thin slices

¼ cup extra-virgin olive oil

¼ cup freshly squeezed lemon juice, about 2 lemons

1 teaspoon kosher or to taste

¼ teaspoon freshly cracked black pepper, or to taste

½ teaspoon sugar

¾ cup shaved Parmesan, divided

Toss the arugula and the chopped parsley into a large mixing bowl.

Add the sliced mushrooms and mix together with the arugula and parsley.

In a small bowl whisk the olive oil together with the lemon juice, kosher salt, black pepper and sugar.

Pour the vinaigrette over the salad, tossing to coat the mushrooms, arugula and parsley.

Mix in ½ cup of the shaved Parmesan.

Divide the salad onto small plates and sprinkle each serving with the remaining Parmesan cheese.

Makes 4 servings.

Mushroom, Arugula and Parsley Salad, courtesy of Preserving Good Stock

August 28, 2019
: Makes 4 servings.

Button mushrooms, whimsical in their appearance, soak up surrounding goodness balanced in a bed of peppery arugula and Italian parsley. Dressed up in a vinaigrette of rich olive oil with a tang of fresh lemon juice then tossed with thin slices of nutty Parmesan.

By:

Ingredients
  • 2 cups arugula, rinsed and dried, packed when measuring
  • ¾ cup rough chopped Italian parsley (flat leaf parsley)
  • 1 pound button mushrooms, cleaned and cut into thin slices
  • ¼ cup extra-virgin olive oil
  • ¼ cup freshly squeezed lemon juice, about 2 lemons
  • 1 teaspoon kosher or to taste
  • ¼ teaspoon freshly cracked black pepper, or to taste
  • ½ teaspoon sugar
  • ¾ cup shaved Parmesan, divided
Directions
  • Step 1 Toss the arugula and the chopped parsley into a large mixing bowl.
  • Step 2 Add the sliced mushrooms and mix together with the arugula and parsley.
  • Step 3 In a small bowl whisk the olive oil together with the lemon juice, kosher salt, black pepper and sugar.
  • Step 4 Pour the vinaigrette over the salad, tossing to coat the mushrooms, arugula and parsley.
  • Step 5 Mix in ½ cup of the shaved Parmesan.
  • Step 6 Divide the salad onto small plates and sprinkle each serving with the remaining Parmesan cheese.


2 thoughts on “Mushroom, Arugula and Parsley Salad”

    • Thank you Sandra! The Mushroom, Arugula and Parsley Salad is so easy to pull together and is one of our favorites, hope you enjoy it as well. We appreciate you following our blog!

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