Arugula with Garlic, Ginger, and Tamari Mushrooms
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.
Arugula with Garlic, Ginger, and Tamari Mushrooms
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.
Servings Prep Time
4serving 10minutes
Passive Time
30minutes
Servings Prep Time
4serving 10minutes
Passive Time
30minutes
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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