It Begins at the Table Cookbook Sneak Peak: Arugula with Garlic, Ginger, and Tamari Mushrooms

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

Tamari Ginger Salad dressing with mushrooms

This is a sneak peek recipe from my cookbook, It Begins at the Table! The earthy combination of garlic, ginger, and tamari-soaked mushrooms create a beautiful balance of autumn flavors next to a bed of peppery arugula and gritty Parmigiano-Reggiano. The pungent taste of these mushrooms is incredibly versatile and pair nicely with grilled steak or fish, in a stir fry, or as a topping with mashed potatoes and gravy. The possibilities are endless.

While the list of salad options is endless, this recipe sets itself apart from anything you may have tasted before.

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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Arugula with Garlic, Ginger, and Tamari Mushrooms Yum
The earthy combination of garlic, ginger, and tamari-soaked mushrooms create a beautiful balance of autumn flavors next to a bed of peppery arugula and gritty Parmigiano-Reggiano. The pungent taste of these mushrooms is incredibly versatile and pair nicely with grilled steak or fish, in a stir fry, or as a topping with mashed potatoes and gravy. The possibilities are endless.
Course Soup/Salad
Cuisine American
Prep Time 10 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
Course Soup/Salad
Cuisine American
Prep Time 10 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
Instructions
  1. Whisk together the tamari, garlic, ginger, and 6 tablespoons olive oil in a medium bowl. Add the mushrooms and coat them with the sauce. Marinate for 30 minutes, coating the mushrooms with the sauce as it marinates.
  2. Just before serving, add the arugula to a mixing bowl and drizzle remaining 1 teaspoon olive oil. Sprinkle salt over the lettuce before tossing. Separate the arugula into individual bowls or on a large serving platter.
  3. Gently lay the mushrooms on the side of the arugula, being careful not to break the mushrooms.
  4. Shred desired amount of the parmesan over the top of the lettuce and mushrooms. Serve immediately or chill until ready to serve.
Recipe Notes

Recipe by Laurie Kerkinni for www.culinarybutterfly.com

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