Pan-seared mushroom with lemon-soy vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Soy sauce |
| 1 | pounds | Mixed mushrooms white, shiitake, oyster tough stems discarded caps sliced 1/4\" thick |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Olive oil |
| ¼ | teaspoon | Grated lemon zest |
| ¼ | teaspoon | Salt |
| Salt and pepper | ||
| 1 | tablespoon | Soy sauce |
| 2 | bunches | Arugula, stemmed leaves torn in large pieces (8 cups) |
Directions
LEMON-SOY VINAIGRETTE
SALAD
1. Make the vinaigrette: In a small bowl, whisk all ingredients until blended. Set aside for up to 4 hours.
2. Prepare the salad: Toss the mushrooms with 1 tbs of the lemon juice. Heat oil in large skillet over moderately high heat. when very hot, add mushrooms in an even layer and season with salt and pepper.
Cook undisturbed until all the mushroom juices have evaporated and the mushrooms are browned on the underside, about 4 minutes. Stir and continue cooking until well browned, about 4 minutes longer.
3. Add the soy sauce and stir to coat the mushrooms. Add 1 tbs of water and stir until the mushrooms are dry again. Add remaining lemon juice and cook, stirring, until evaporated.
4. Toss arugula with 1 tbs of the vinaigrette. Arrange salad on plates and scatter the mushrooms on top. Pass the remaining vinaigrette on the side.
Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95