Serious Eats had a great recipe up for Steak Salad with Balsamic and Wilted Arugula and I decided to do a vegetarian-friendly version of it. If you skip the parmesan cheese for garnish, it’s vegan-friendly! This was easy to make and tasted great.
2 tablespoons olive oil
2 small shallots, cut into ribbons
4 cloves of garlic, sliced
1/2 teaspoon dried rosemary, crushed
3 cups sliced mushrooms, preferably porcini, trumpet, or chantarelles
salt and pepper
2 tablespoons balsamic vinegar, plus more for garnish
6 ounces baby arugula, washed well
Shaved parmesan, to garnish
In a large (14-inch) skillet, heat 2 tablespoons of the olive oil over medium until shimmering. Add the shallots, garlic, and rosemary and cook until translucent. Add the mushrooms, season with salt and pepper, and cook until soft and beginning to caramelize.
Take off the heat. Add the balsamic vinegar, tossing well to coat. Add the arugula, tossing until just starting to wilt, then transfer to plates. Top with shards of shaved Parmesan and more balsamic vinegar, if desired.