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 @culinarybutterfly on Pinterest.
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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.
| Prep Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
serving
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Ingredients
- 4 cups arugula lettuce
- 2 large Porobello mushrooms sliced 1/4-inch (or 1 cup small Portobella's, sliced)
- 6 tablespoons olive oil plus 1 teaspoon, seperated
- 2 tablespoons Tamari
- 1-2 minced garlic cloves
- 3 teaspoons freshly grated ginger
- Parmigiano-Reggiano, grated
- 1/2 teaspoon coarse sea salt
Ingredients
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Instructions
- 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.
- 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.
- Gently lay the mushrooms on the side of the arugula, being careful not to break the mushrooms.
- 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
Comments
I have Meade this beautiful mushroom salad recipe sooo many times. It never fails and goes so well with a thick and juicy eye fillet. Yummmm. So are the tamari ginger almonds. Great recipes are found on your page.
Thank you, Doris! I am so happy you found those recipes and are enjoying my blog! I love those dishes too!
Have a very Merry Christmas!
Lisa