Pan-seared mushroom with lemon-soy vinaigrette

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Lemon juice
2 tablespoons Olive oil
1 tablespoon Soy sauce
1 pounds Mixed mushrooms white, shiitake, oyster tough stems discarded caps sliced 1/4\" thick
2 tablespoons Lemon juice
1 tablespoon Olive oil
¼ teaspoon Grated lemon zest
¼ teaspoon Salt
Salt and pepper
1 tablespoon Soy sauce
2 bunches Arugula, stemmed leaves torn in large pieces (8 cups)

Directions

LEMON-SOY VINAIGRETTE

SALAD

1. Make the vinaigrette: In a small bowl, whisk all ingredients until blended. Set aside for up to 4 hours.

2. Prepare the salad: Toss the mushrooms with 1 tbs of the lemon juice. Heat oil in large skillet over moderately high heat. when very hot, add mushrooms in an even layer and season with salt and pepper.

Cook undisturbed until all the mushroom juices have evaporated and the mushrooms are browned on the underside, about 4 minutes. Stir and continue cooking until well browned, about 4 minutes longer.

3. Add the soy sauce and stir to coat the mushrooms. Add 1 tbs of water and stir until the mushrooms are dry again. Add remaining lemon juice and cook, stirring, until evaporated.

4. Toss arugula with 1 tbs of the vinaigrette. Arrange salad on plates and scatter the mushrooms on top. Pass the remaining vinaigrette on the side.

Food and Wine March 1995

Submitted By DIANE LAZARUS On 02-23-95

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