📝 About This Recipe
This sophisticated salad celebrates the deep, umami-rich flavors of the autumn forest by pairing earthy wild mushrooms with the sharp, peppery bite of baby arugula. The heat from the pan-seared mushrooms gently wilts the greens, creating a luxurious texture that is balanced by a bright, acidic sherry vinaigrette and the crunch of toasted hazelnuts. It is a masterclass in contrasting temperatures and textures, making it an ideal starter for a refined dinner party or a decadent light lunch.
🥗 Ingredients
The Mushroom Medley
- 1 pound Mixed Wild Mushrooms (such as Chanterelle, Shiitake, Oyster, or Cremini; cleaned and torn into bite-sized pieces)
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Extra Virgin Olive Oil (for high-heat sautéing)
- 2 teaspoons Fresh Thyme (leaves stripped from the stem)
- 2 cloves Garlic (very thinly sliced)
The Vinaigrette & Greens
- 5 ounces Baby Arugula (washed and thoroughly dried)
- 1 small Shallot (finely minced)
- 2 tablespoons Sherry Vinegar (aged variety offers best depth)
- 1 teaspoon Dijon Mustard (smooth, traditional style)
- 1 teaspoon Maple Syrup (to balance the acidity)
- 1/2 teaspoon Kosher Salt and Black Pepper (to taste)
Garnish & Finish
- 1/4 cup Hazelnuts (toasted, skinned, and roughly chopped)
- 2 ounces Parmigiano-Reggiano (shaved into thin curls with a vegetable peeler)
- 1 tablespoon Chives (finely snipped)
👨🍳 Instructions
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1
Prepare the mushrooms by wiping them with a damp cloth or paper towel to remove grit. Avoid washing them under running water as they act like sponges. Tear larger mushrooms (like Oysters or Chanterelles) by hand for a more rustic, craggy texture that holds sauce better.
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2
In a small glass jar or bowl, whisk together the minced shallot, sherry vinegar, Dijon mustard, maple syrup, and a pinch of salt. Let this sit for 10 minutes to macerate the shallots and mellow their bite.
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3
Place the arugula in a large, heat-proof wooden or ceramic salad bowl. Season the greens very lightly with a pinch of salt and pepper, but do not dress them yet.
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4
Place a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the olive oil and let it shimmer until nearly smoking.
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5
Add the mushrooms to the dry pan in a single layer. If your pan isn't large enough, work in batches. Do not stir them for the first 3-4 minutes; this allows the moisture to cook off and a golden-brown crust to form.
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6
Once the mushrooms are browned on one side, toss them gently. Add the butter and the fresh thyme leaves to the pan. The butter will foam and begin to smell nutty.
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7
Reduce the heat to medium and add the sliced garlic. Sauté for another 2 minutes until the garlic is fragrant and golden, being careful not to let it burn.
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8
While the pan is still hot, pour the prepared vinaigrette directly into the skillet with the mushrooms. It will sizzle and deglaze the pan, picking up all the flavorful browned bits (fond).
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9
Immediately pour the hot mushroom and vinaigrette mixture over the bowl of arugula. Use tongs to toss the greens gently so the heat from the mushrooms and the dressing slightly wilts the leaves.
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10
Divide the salad among four warmed plates. Ensure each serving gets a generous portion of the mushrooms and the pan juices.
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11
Top each plate with the toasted hazelnuts, shaved Parmigiano-Reggiano, and snipped chives. Serve immediately while the mushrooms are still steaming.
💡 Chef's Tips
Clean mushrooms with a brush or dry cloth; water prevents them from crisping up in the pan. Don't crowd the skillet! Mushrooms need space to sear; otherwise, they will steam and turn rubbery. If you can't find sherry vinegar, a high-quality balsamic or red wine vinegar is a suitable substitute. Use a vegetable peeler to get those wide, elegant ribbons of Parmesan that melt slightly against the warm mushrooms. For a vegan version, swap the butter for a vegan butter alternative and use nutritional yeast or vegan parm instead of the cheese.
🍽️ Serving Suggestions
Pair with a crisp, oaky Chardonnay or a light-bodied Pinot Noir to complement the earthy tones. Serve alongside a thick slice of toasted sourdough rubbed with a raw garlic clove. This makes an excellent accompaniment to a roasted chicken or a pan-seared steak. For a fuller meal, top the salad with a soft-poached egg; the yolk creates a secondary creamy dressing. Follow this dish with a light lemon sorbet to cleanse the palate after the rich umami flavors.