Wild Mushroom Arugula Salad

~I have seen versions of this dish appear on several menus lately, but it is often an appetizer portion intended to be eaten on a bruschetta.  I love a good salad and the addition of the balsamic dressing brings a nice tang to the dish.  Any mushrooms can be substituted.  If using domestic mushrooms, I would suggest adding a bolder element like shiitake.  Topping this salad with a poached egg would also make a wonderful light lunch.

Ingredients:

4 king trumpet mushrooms

6oz oyster mushrooms

1 ½ cups arugula

1 large garlic clove

1/2 tbsp sugar

salt

fresh ground pepper

extra virgin olive oil

unsalted butter

1 ½ tbsp Creamy Balsamic Dressing

Directions:

1. Slice king trumpet mushrooms lengthwise into 3 or 4 slices (depending on size of mushroom). Slice again into 1” pieces.
2. Break up oyster mushrooms into individual pieces. Slice larger mushrooms in half if necessary.
3. Mince garlic.
4. Set pan on medium high heat. Add 1 tsp olive oil and 1 tbsp butter. Swirl evenly across surface.
5. Add king trumpet mushrooms and sear for 30 seconds. Toss to sear other side. Remove mushrooms and set aside.
6. Set pan on medium high heat. Add 1 tsp olive oil and 1 tbsp butter. Swirl evenly across surface.
7. Add oyster mushrooms and sear for 30 seconds. Toss to sear other side. Add seared king trumpet mushrooms and toss thoroughly. Add sugar, pinch of salt, fresh ground pepper and toss.
8. Add garlic and toss for another 10 seconds to heat garlic.
9. Remove mushroom mixture and place into a large salad bowl. Add arugula and dressing. Mix thoroughly.  The heat from the mushrooms will help wilt the arugula lightly.
10. Place contents onto a plate and top with more fresh ground pepper if desired.