A warm and flavorful wild mushroom salad layered over fresh baby arugula and finished with delicate shavings of Manchego cheese. Earthy mushrooms, peppery greens, and nutty cheese come together in a simple yet elegant dish that works beautifully as a light lunch, starter, or side salad.
This Wild Mushroom Salad with Shaved Manchego and Baby Arugula combines a medley of white mushrooms, shiitake mushrooms, and baby Bella mushrooms sautéed with fresh rosemary and garlic. The warm mushroom mixture is tossed with vinegar and served over crisp arugula, then topped with rich Manchego cheese for a delicious balance of textures and flavors.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Servings
4 to 6 servings
For the Mushrooms
1 tablespoon extra virgin olive oil
3 sprigs fresh rosemary, finely minced
3 cloves garlic, minced
8 ounces white mushrooms, sliced
6 ounces shiitake mushrooms, sliced
10 ounces baby Bella mushrooms, sliced
½ cup flavored vinegar of choice
Salt, to taste
Freshly ground black pepper, to taste
For the Salad
12 ounces baby arugula
1½ cups shaved or grated Manchego cheese
Extra virgin olive oil, for finishing
Additional vinegar, for drizzling
Sauté the Aromatics
Heat the olive oil in a large sauté pan over medium heat. Add the rosemary and garlic and cook for about 30 seconds, stirring constantly, until fragrant.
Cook the Mushrooms
Add the white mushrooms and cook for 4 to 5 minutes, stirring occasionally. Add the baby Bella mushrooms and continue cooking until they begin to soften and develop a golden color.
Stir in the shiitake mushrooms and cook for another 4 to 5 minutes, allowing the mushrooms to release their moisture and become tender.
Season the Mushroom Mixture
Remove the pan from the heat and stir in the flavored vinegar. Season with salt and freshly ground black pepper to taste.
Assemble the Salad
Arrange the baby arugula on a large serving platter or individual plates. Spoon the warm mushroom mixture evenly over the greens.
Finish and Serve
Top with shaved Manchego cheese. Drizzle lightly with extra virgin olive oil and a splash of additional vinegar. Serve immediately while the mushrooms are still warm.
A combination of mushroom varieties creates a deeper, more complex flavor profile than using a single type alone.
Cook the mushrooms in batches if necessary to avoid overcrowding the pan, which can cause them to steam rather than brown.
Sherry vinegar, balsamic vinegar, or a flavored herb vinegar work particularly well in this recipe.
For the best contrast of flavors and textures, serve the salad immediately after assembling.
Freshly shaved Manchego provides the most appealing presentation and a rich, buttery finish.
