MARINATED MUSHROOM AND ARUGULA SALAD

Marinated Mushroom and Arugula Salad image

Provided by Food Network Kitchen

Time 28m

Yield 4 servings

Number Of Ingredients 13

1/4 cup, plus 2 tablespoons extra-virgin olive oil
10 ounces white or cremini mushrooms, stemmed if woody or dry
1 small red onion, sliced
2 tablespoons water
2 cloves garlic, peeled and roughly chopped
1 teaspoon whole coriander seeds
Pinch red pepper flakes
1 1/2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup white wine vinegar
1/4 cup sliced almonds
8 cups arugula (about 3 bunches)
2 ounces Manchego or Parmesan

Steps:

Heat 2 tablespoons of the oil in a skillet over medium heat. Add the mushroom caps and cook until brown and tender, about 8 minutes. Stir the remaining olive oil, vinegar, onion, water, garlic, coriander, pepper flakes, salt, and pepper together in a bowl. Add the oil mixture to the mushrooms and cook until tender and marinade has reduced, about 10 to 12 minutes.
Transfer to a bowl and cool. Serve now or refrigerate for up to a week.
Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes. Set aside.
Toss the arugula with the marinated mushrooms and marinade in a large bowl and divide among 4 plates. Shave the cheese and scatter the almonds over the top.
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