Description
Ina Garten’s warm mushroom salad combines earthy mushrooms with tangy dressing for a sophisticated side. Crisp greens and sautéed mushrooms create a delectable dish you can easily prepare at home.
Ingredients
Scale
- 8 slices prosciutto (Italian, good quality)
- 1 lb (454 g) cremini mushrooms
- 4 bunches arugula (fresh, washed and spun dry)
- 8 sun-dried tomatoes (in oil, drained and julienned)
- 2 tbsps (30 ml) unsalted butter
- 4 tbsps (60 ml) olive oil (good quality, divided)
- 1 tsp (5 g) kosher salt
- ½ tsp (2.5 g) black pepper (freshly ground)
- 2 tbsps (30 ml) sherry wine vinegar
- Parmesan cheese (chunk)
- Parsley leaves (fresh, flat-leaf)
Instructions
- Preparation: Meticulously brush mushroom tops with a soft, dry tool to remove any debris, avoiding water contact to preserve their delicate structure.
- Mushroom Processing: Discard stems and slice caps uniformly into elegant, thin pieces for consistent cooking and visual appeal.
- Pan Initialization: Heat a large sauté pan over medium flame, combining butter and olive oil until the mixture transforms into a frothy, golden emulsion.
- Mushroom Sautéing: Introduce sliced mushrooms to the heated pan, generously seasoning with salt and black pepper. Toss frequently to ensure even caramelization and develop a rich, golden-brown exterior, cooking for approximately 5-6 minutes.
- Plating Foundation: While mushrooms are cooking, artfully arrange arugula leaves across serving plates, then drape prosciutto slices to create a sophisticated base.
- Sauce Creation: Deglaze the pan with sherry vinegar and remaining olive oil, creating a glossy, flavorful sauce that enhances the mushrooms’ earthy essence.
- Final Assembly: Cascade the hot, golden-brown mushrooms and pan sauce over the prosciutto-lined arugula, then garnish with delicate Parmesan shavings, chopped sun-dried tomatoes, fresh parsley, and a final seasoning of salt and black pepper. Serve immediately to preserve the dish’s warmth and vibrant textures.
Notes
- Mushroom Handling: Clean mushrooms gently with a soft brush to preserve their delicate texture and prevent water absorption.
- Precise Slicing: Cut mushroom caps uniformly at 1/4 to 1/2 inch thickness for consistent cooking and elegant presentation.
- Heat Management: Control pan temperature carefully, starting at medium heat and reducing to low to develop rich golden color without burning.
- Timing is Crucial: Sauté mushrooms for exactly 3-5 minutes, tossing frequently to ensure even cooking and maximize flavor development.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 240
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 15 mg