This Arugula-Radish Salad with Roasted Wild Mushrooms is an earthy simple summer pleasure. I picked up all my main ingredients the Coastal Growers’ Market at Casey Farm in Saunderstown, Rhode Island. In the kitchen with all the festive ingredients spread before me, it took only 12 minutes to put together this astonishingly delicious dish, serving 2.
Gather all your ingredients: 1/4 pound of wild mushrooms, 5 tablespoons of olive oil (divided), 1 tablespoon white wine, 1 tablespoon freshly-squeezed lemon juice, 1 teaspoon dijon mustard, 3 cups arugula, 5-6 radishes, peppercorns (in a grinder), your favorite all-purpose seasoning blend, a pinch of granulated sugar and a small chunk of Romano or Parmesan cheese.
Also — a loaf of crusty artisanal bread, a wedge of perfect cheese, and some grapes. Preheat your broiler if necessary.
- Go! Make Mushroom Marinade: Whisk together 3 tablespoons olive oil, 1 tablespoon white wine, a dash of red pepper flakes and a pinch of your favorite all-purpose seasoning salt.
- Using a broiler-safe pan, spread the mushrooms in a single layer and brush liberally with marinade. Place them under the broiler at a distance of 2-3 inches, and broil for 4 minutes (set a timer).
- Meanwhile, wash and dry the arugula, thinly slice the radish.
- And make the salad dressing: Whisk together 2 tablespoons each of olive oil and fresh lemon juice with 1 teaspoon of dijon mustard, pinch of sugar and dash of seasoning salt. Taste. If it’s too tart for you, add a bit more sugar.
- Timer dings, turn mushrooms: set the timer for another 4 minutes.
- In a large bowl, toss the arugula and radishes with enough dressing to tastefully coat. Restraint is good. Arrange artfully on two plates.
- Timer dings, turn mushrooms again. Platter up the bread, cheese and grapes and set them on the table. If they want a wee bit more roasting, set them under the broiler for another 60-90 seconds.
- Timer dings, arrange the mushrooms with deliberate care on top of each salad, shave a pretty curl or 2 or 3 over the salad and season with a grind of aromatic pepper. Serve with a smile of smug self-satisfaction.
A decadent, simple, quick meal, best enjoyed with someone who appreciates your savoir faire.
Who appreciates you?