Marinated Mushroom and Arugula Salad

Purchase Marinated Mushroom and Arugula Salad

Marinated Mushroom and Arugula Salad :
1 1/2 cups marinated mushrooms
1 small red onion, sliced
2 tablespoons water
2 cloves garlic, peeled and roughly chopped
1 teaspoon whole coriander seeds
Pinch red pepper flakes
1 1/2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup white wine vinegar
1/4 cup sliced almonds
8 cups arugula (about 3 bunches)
2 ounces Manchego or Parmesan

Stir the olive oil, vinegar, onion, water, garlic, coriander, pepper flakes, salt, and pepper together in a bowl. Add the oil mixture to the mushrooms and cook until tender and marinade has reduced, about 10 to 12 minutes.
Transfer to a bowl and cool. Serve now or refrigerate for up to a week.

Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes. Set aside.

Toss the arugula with the marinated mushrooms and marinade in a large bowl and divide among 4 plates. Shave the cheese and scatter the almonds over the top.

Purchase Marinated Mushroom and Arugula Salad

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