SEARED MUSHROOMS ON ARUGULA

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VEGETARIAN SEARED MUSHROOMS ON ARUGULA

 

1 pound mixed white, shiitake, and oyster mushrooms, stems removed,

sliced 1/4 inch thick

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 tablespoon soy sauce

2 bunches arugula, stemmed, leaves torn into large pieces

salt and pepper to taste

 

Dressing:

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 tablespoon soy sauce

1/4 teaspoon finely grated lemon zest

1/4 teaspoon salt

 

Toss the mushrooms with 1 tablespoon of the lemon juice. Heat the

olive oil in a skillet over a medium heat. When the pan is very hot,

add the mushrooms in an even layer and season with salt and pepper.

Cook the mushrooms without stirring them until all the juices have

evaporated and the mushrooms are browned on the bottom. Then stir and

cook until the mushrooms are well browned.

Lower the heat and add the soy sauce, stirring to coat the mushrooms.

Add 1 tablespoon of water and stir until the liquid again evaporates.

Add the remaining tablespoon of lemon juice and cook, stirring until

evaporated.

For the dressing: In a bowl, combine all of the ingredients and whisk

until they are well blended.

In a large bowl, toss the arugula with 1 tablespoon of the

vinaigrette. Arrange the leaves on a plate and scatter the mushrooms

and remaining dressing over them.