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.
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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.
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| Servings | Prep Time |
| 4serving | 10minutes |
| Passive Time |
| 30minutes |
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Ingredients
- 4cups arugula lettuce
- 2large Porobello mushroomssliced 1/4-inch (or 1 cup small Portobella’s, sliced)
- 6tablespoons olive oilplus 1 teaspoon, seperated
- 2tablespoons Tamari
- 1-2 minced garlic cloves
- 3teaspoons freshly grated ginger
- Parmigiano-Reggiano, grated
- 1/2teaspoon coarse sea salt
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