A light and tasty dish that suits all menus and seasons… mushroom and arugula salad, prepared in a few minutes and simply dressed with oil, lemon, salt, and pepper. I used cream-colored champignons, but white ones are fine too, as long as they are very fresh with crispy and firm flesh (not spongy). The salad can be served as is or enriched with parmesan flakes, feta cheese, walnuts, bresaola, or speck… this way you can enjoy it as a light main dish. Try this recipe, it is very simple but very appetizing!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Seasonality: All Seasons
- Energy 45.36 (Kcal)
- Carbohydrates 3.76 (g) of which sugars 2.49 (g)
- Proteins 3.02 (g)
- Fat 2.68 (g) of which saturated 0.38 (g)of which unsaturated 0.13 (g)
- Fibers 1.10 (g)
- Sodium 197.66 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz champignon mushrooms
- 1 bunch arugula
- lemon juice (or balsamic vinegar)
- extra virgin olive oil
- salt
- pepper
Tools
- Tray
- Cutting board
- Knife
- Salad spinner
Preparation
Wash the arugula and pass it through a salad spinner to remove all the excess water.
Clean the mushrooms champignons well, removing the dirt-covered end of the stalk. Wipe them with a damp cloth or rinse them quickly and dry them.
Cut the mushrooms into thin and regular slices, using a sharp knife.
Place the arugula and mushrooms on a tray (or serving plate).
In a small bowl, mix a couple of tablespoons of extra virgin oil with lemon juice, salt, and pepper.
Sprinkle the mushrooms and arugula with the dressing just prepared.
Your mushroom and arugula salad is ready to be served!
Tips and Variations
You can enrich the dish with parmesan flakes, walnuts or sliced bresaola.
You can replace the lemon juice with a few drops of balsamic vinegar.
Use very fresh and firm champignon mushrooms, of medium or small size. Both white and cream-colored ones are fine.
If you use pre-washed arugula in a bag, there’s no need to wash it.
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