Grilled mushroom salad with arugula from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • shallots
  • Champagne vinegar
  • portabello mushrooms
  • shiitake mushrooms
  • cremini mushrooms
  • chanterelle mushrooms
  • Parmigiano Reggiano cheese
  • baby arugula

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on August 19, 2014

    Pg. 177. This made a lovely salad for us. I used cremini, shitake, and portabellos. Marinated them in the vinaigrette and then grilled. After grilling I put them in a colander and let the oil drain. Then dried them between paper towels, so that by the time I added them to the arugula, they retained the grilled flavor but not so much oil. Used a fraction of the remaining vinaigrette to dress the arugula/mushroom mixture. It made a great salad. Served it with a grilled NY strip steak, and fingerling potatoes roasted with garlic and capers.

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