Marinated Mushrooms With Roasted Red Pepper and Arugula

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large heavy frying pan, heat the oil over moderate heat.
  • Add the shallots and garlic, reduce the heat to low, and garlic, reduce the heat to low, and cook, strring occasionally, until softened but not browned, about 5 minutes.
  • Increase the heat to moderately high and add the white and shiitake mushrooms, stirring well to combine.
  • Cover the pan and cook, stirring once, until the mushrooms are slightly softened, about 4 minutes.
  • Uncover, increase the heat to high, add the balsamic vinegar, and cook for 1 minute.
  • Spoon the mushroom mixture into a large bowl and let it cool to room temperature, strring occasionally.
  • Meanwhile, roast the peppers over an open flame or broil, turning with tongs, until charred all over, abut 10 minutes.
  • When cool enough to handle, pull off the skin.
  • Remove the stems, seeds, and ribs.
  • Cut the peppers lengthwise into 1/2 inch strips.
  • Add the roasted peppers to the mushrooms.
  • Stir in the marjoram, salt, and pepper.
  • Cover and refrigerate the mixture until ready to serve.
  • To serve, arrange the arugula leaves on a large serving plate and spoon the mushroom salad on top.
  • Serve chilled or at room temperature.
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