Garlic Mushroom Salad with Arugula and Wild Rice
Pan roasted garlic mushrooms are the star in this simple salad. Garlic Mushroom Salad with Arugula and Wild Rice is simple and humble but oh so good.
I used to hate mushrooms. Like really hate them. It wasn’t until college that I changed my tune about the dirty little fungi. It was while working in a restaurant- a steak house- that I decided to give mushrooms another chance. One of the options with any steaks was the addition of garlic mushrooms on top. The aroma was inciting and after serving my thousandth side of garlic mushrooms, I decided to give them a whirl. Holy mind blowing. They were caramelized, meaty, salty, buttery mushroom love. From that day forward I’ve been a mushroom convert.
My mom used mushrooms in her cooking plenty enough when growing up but I guess I wasn’t adventurous enough to really give them a chance. Or maybe I was just a fickle kid who was being contrary every time mushrooms showed up on our dinner table. If I didn’t want to try something, that was that. Come to think of it, I’m still kind of the same way. Not with food necessarily but I can be pretty stubborn. I do things on my own terms and in my own time. Don’t I sound like the dream child?
For the lack of mushrooms I didn’t eat as a kid, I’ve more than made up for it as an adult. I’m all about how the little sponges soak up whatever flavor you pair with them and they’ve become my go to whenever I’m planning a vegetarian meal- they’re like the Filet Mignon of vegetables. This salad couldn’t be more simple or made with more humble ingredients but this particular preparation of mushrooms makes the meal- they’re so freaking good it hurts.
The mushrooms are cooked over high heat with a touch of butter and olive oil and lots of garlic and pepper. When poured warm over the arugula and wild rice, you end up with a super satisfying salad. I kept it simple with a bit of crumbled goat cheese and plenty of freshly squeezed lemon. Pour me a glass of crisp white wine and I’m a happy camper. While my carnivore of a husband would be psyched to call this an appetizer, I don’t think it would fly as dinner on it’s own. So when he’s away, a salad similar to this is my dinner more often than not. It’s easy to make enough just for one and comes together in no time at all. Plus it’s easy to eat on the couch while I catch up on my favorite t.v shows. My guilty pleasure when he’s away!
As always, I’m thrilled to be sharing my #EatSeasonal recipe alongside a group of bloggers brought together because of Becky’s passion to cook, share and eat seasonal produce. Please take the time to look at all the recipes below (some sweet and some savory) that were inspired by The Vintage Mixer’s April Eat Seasonal Guide. It’s a great way to gather inspiration of the season’s best!
Have a great week, everyone, and thanks for being here! xo, Kelley
Eat Seasonal Recipe Roundup:
Roasted Broccoli Stuffed Shells, The Vintage Mixer
Roasted Asparagus with Caramelized Onions and Pine Nuts, Well Plated
Tangy Quinoa Spring Salad Cups, Simple Bites
Curry Asparagus & Cauliflower “Rice”, Cookin Canuck
Strawberry Rhubarb Mousse with Meyer Lemon Whipped Cream, Climbing Grier Mountain
Chicken Stew with Leeks and Mushrooms, Cafe Johnsonia
Asparagus with Chive Vinaigrette, Project Domestication
Rhubarb Vanilla Bean Scones, Completely Delicious
Quinoa and Pea Shoot Salad with Cauliflower and Asparagus, Floating Kitchen
- 1 cup cooked wild rice
- 4 large handfuls fresh arugula
- 10 oz button or cremini mushrooms, stems removed
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic
- crumbled goat cheese
- fresh lemon juice
- Split the fresh arugula and cooked wild rice between two bowls; set aside.
- Heat a large sauté pan over medium-high head. Add olive oil and butter and let pan get pretty hot- about 1 minute. Add mushrooms (leave whole if small and half or quarter if really big) and let mushrooms brown, only stirring occasionally, until nice and golden. This should take about 10 minutes. Adjust the heat accordingly so they don’t burn. Add garlic and cook just about 1 minute. Season mushrooms liberally withs salt and pepper.
- Divide the mushrooms between the two salads, pouring any extra brown bits and grease over the greens. Sprinkle salads with crumbled goat cheese and fresh squeezed lemon juice.