Arugula Salad Recipe with Zesty Marinated Mushrooms

In Gluten-free, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-JohnsonLeave a Comment

 ARUGULA SALAD recipe

Lately, I’ve been on a huge salad kick and I just can’t seem to get enough.

This arugula and Parmesan salad is a spin-off of the Tamari, Garlic, and Ginger Mushrooms Salad created by Laurie, creator of NxtNutrio and owner of Basimo Beach Cafe in Clearwater Florida.

bowl of marinated mushrooms

What defines this arugula salad recipe are the zesty marinated mushrooms.

The mushrooms are a bit pungent since they marinate in garlic, ginger, and Tamari, yet it balances out nicely with the peppery arugula and the Parmigiano-Reggiano with its sharp, fruity/nutty taste and slightly gritty texture. I also love the versatility of this mushroom recipe.

They would work perfectly over grilled steak or fish, in a stirfry, topped with mashed potatoes and gravy, the possibilities are endless.

However, tossed over arugula with a drizzle of olive oil and coarse salt and topped with shaved Parmesan cheese makes an incredibly impressive dish when you are looking for distinctly unique flavor in a salad.

I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook

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Print Recipe
Arugula Salad with Zesty Ginger Mushrooms and Parmesan Yum
Course Lunch, Soup/Salad
Cuisine American
Prep Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Course Lunch, Soup/Salad
Cuisine American
Prep Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
Mushroom Maridade
  1. In a medium bowl, whisk together Tamari, garlic, ginger, and olive oil until combined. Add mushrooms and coat completely with sauce. Marinate for 30 minutes or more, coating the mushrooms with sauce as it marinates.
Assemble Salad
  1. Just before serving, place arugula in a mixing bowl and drizzle 1 teaspoon olive oil, and 1/2 teaspoon salt over arugula and toss to coat leaves. Separate arugula into individual serving bowls or a large serving platter.
  2. Gently sprinkle mushrooms over top of lettuce, making sure to layer them through the lettuce evenly.
  3. Shred desired amount of parmesan over the top of the mushrooms and lettuce. Top with avocado slices (optional).
  4. Serve immediately or chill until ready to serve.
Recipe Notes

Recipe by Laurie Kerkinni for www.culinarybutterfly.com

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