What defines this salad 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.
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