Warm mushroom salad in mascarpone sauce with arugula
4 servings
60 minutes
Warm mushroom salad in mascarpone sauce with arugula is an exquisite dish of European cuisine that captivates with its harmony of flavors and textures. The combination of aromatic mushrooms lightly sautéed with shallots and garlic gives the salad a rich, earthy taste complemented by the slight acidity of sherry vinegar. The delicate mascarpone envelops the ingredients in creamy smoothness, while fresh arugula adds a spicy bitterness and freshness. This dish is perfect for cozy family dinners as well as festive tables due to its elegance and depth of flavor.
1
Place the arugula in a large serving bowl.
- Rocket (arugula): 150 g
2
In a large skillet over high heat, melt the butter. Add garlic and finely chopped shallot and cook for 1-2 minutes.
- Butter: 1 tablespoon
- Finely chopped garlic: 1 tablespoon
- Shallot: 5 piece
3
Add thinly sliced mushrooms and fry for 3-4 minutes until they start to caramelize. Season with salt and pepper and add vinegar.
- Fresh mushrooms: 3 glasss
- Coarse salt: 1 teaspoon
- Freshly ground black pepper: 1 teaspoon
- Sherry vinegar: 2 tablespoons
4
Remove from heat and add mascarpone. Stir until creamy consistency. Add parsley and let cool to room temperature.
- Mascarpone cheese: 2 tablespoons
- Chopped parsley: 2 tablespoons
5
Place the mushrooms on arugula and serve.
