Description
Ina Garten’s warm mushroom salad elegantly combines earthy wild mushrooms with fresh greens and a delicate sherry vinaigrette. Rich ingredients mingle in perfect harmony, creating a sophisticated starter that connects rustic French culinary traditions with modern elegance.
Ingredients
Scale
Protein and Meat:
- 8 slices good Italian prosciutto
Vegetables:
- 1 pound (454 grams) cremini mushrooms
- 4 bunches of fresh arugula, washed and spun dry
- 8 sun-dried tomatoes in oil, drained and julienned
- Fresh flat-leaf parsley leaves
Seasonings and Dressings:
- 2 tablespoons (30 milliliters) unsalted butter
- 4 tablespoons (60 milliliters) good olive oil, divided
- 1 teaspoon (5 grams) kosher salt
- ½ teaspoon (2.5 grams) freshly ground black pepper
- 2 tablespoons (30 milliliters) sherry wine vinegar
- Chunk of Parmesan cheese
Instructions
- Gently clean mushroom tops using a soft, dry brush or clean sponge, taking care not to expose them to water which can compromise their delicate texture.
- Carefully remove and discard the mushroom stems, then slice the caps into uniform 1/4 to 1/2 inch (0.6 to 1.2 centimeters) thick pieces.
- Warm a large sauté pan over medium heat, melting butter and adding of olive oil until the mixture becomes frothy and slightly bubbling.
- Introduce the sliced mushrooms to the pan, seasoning generously with salt and freshly ground black pepper. Sauté the mushrooms, tossing frequently to ensure even cooking, for approximately 3 minutes.
- Reduce the heat to low and continue cooking the mushrooms for an additional 2 to 3 minutes, allowing them to become tender and develop a rich, golden color.
- While the mushrooms are cooking, elegantly arrange fresh arugula leaves across 4 individual serving plates or a large platter.
- Layer 2 slices of prosciutto atop each arugula-covered plate, creating an appetizing base for the mushrooms.
- Once the mushrooms are perfectly cooked, deglaze the pan by adding sherry vinegar and the remaining of olive oil, creating a flavorful sauce.
- Carefully spoon the hot mushrooms and pan sauce over the prosciutto-draped arugula.
- Using a vegetable peeler, create delicate, large Parmesan cheese shavings and scatter them over the warm mushrooms.
- Finish the dish by sprinkling chopped sun-dried tomatoes, fresh parsley leaves, a pinch of salt, and a final dusting of black pepper. Serve immediately while still warm.
Notes
- Grab high-quality prosciutto from specialty shops or reputable delis for authentic Italian flavor.
- Wash arugula leaves carefully and pat dry to maintain their crisp, peppery texture.
- Slice mushrooms uniformly to ensure even cooking and consistent mouthfeel.
- Drizzle sherry vinegar sparingly to complement without dominating the delicate salad profile.
- Sprinkle sea salt and freshly cracked black pepper just before serving to maximize taste sensation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 230
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg