I’m of the belief that the world is full of two kinds of people. People who love mushrooms, and people who have no souls. I’m part of the fungus loving group, while the boyfriend would rather eat cat fur than go near mushrooms. He’s allergic to cats, so that should tell you something.
Unfortunately, this means that I don’t often get the opportunity to enjoy mushrooms unless we’re out for dinner somewhere.
So I took advantage of the boyfriend being at work one day and made this tasty salad for my father who was visiting for lunch. It was the perfect excuse for me to get my mushroom fill and try out a new recipe.
I came across this dish by Ina Garten and have made a few changes, including converting her recipe to 2 servings.
The result was delicious. Warm mushrooms, salty prosciutto and peppery arugula. Definitely a fancier “time to impress the guests” type recipe, but so worth the effort. Not exactly waist friendly, but I’ll definitely be making it again as a nice treat. I hope you enjoy it as much as we did!
- 1/2 lb cremini mushrooms
- 1 Tbsp unsalted butter
- 1 Tbsp good olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 bunches of fresh baby arugula, washed and dried (the pre-washed stuff really comes in handy!)
- 4 slices good Italian prosciutto
- 1 Tbsp sherry wine vinegar
- 1/2 c shaved parmesan cheese
- 4 sun-dried tomatoes in oil, drained and julienned
- fresh flat-leaf parsley leaves
- Clean the mushrooms thoroughly with a slightly damp paper towel. (side note: I’m a staunch mushroom peeler. It was very difficult for me to not peel the mushrooms for this dish, and I spent most of my time thoroughly cleaning each one to ease my mind of possibly eating dirt. It was worth the effort!) Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick.
- In a large saute pan, cook prosciutto until slightly crispy. Remove from pan and reserve on a paper towel lined pan.
- Add the butter to the pan used to cook the prosciutto and heat until bubbly. Next add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
- Meanwhile, arrange the arugula on 2 lunch plates (or on a platter) and cover each portion with 2 slices of reserved prosciutto. When the mushrooms are cooked, add the sherry vinegar and olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. Top the hot mushrooms with shaved Parmesan cheese, sprinkle with sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.
A nice addition to this would be warm crusty bread.