SAUTEED ARUGULA (ROCKET)
Arrugula, Garden Rocket, Gargeer, Rocket, Rocket Salad, Roka, Roquette, Rucola, Rugula, Salad Rocket and Tira what ever you want to call it is a bitter, aromatic green with a peppery mustard flavor. Topping with cheese will cut the bitterness.
Provided by Rita1652
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
- Deglaze the pan with vermouth.
- Add salt, pepper flakes, herbs, nutmeg and arugula. Cook till wilted about 2-3 minutes.
- Top with cheese.
Nutrition Facts : Calories 70.9, Fat 3.9, SaturatedFat 0.6, Sodium 161.4, Carbohydrate 7.3, Fiber 1.9, Sugar 3.4, Protein 3.7
WILTED ARUGULA
Serve alongside our Baked Cod with Olives and Rosemary Lentils.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 10m
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.
FUNGHI ALLA FIORENTINA (SEARED MUSHROOMS WITH WILTED ARUGULA)
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a straight-sided medium skillet over medium-high heat. Add the oil; heat for another minute. Add the mushrooms and 1/2 teaspoon salt, and cook, stirring occasionally, until golden brown on all sides, about 5 minutes. Stir in the cranberries and walnuts; cook 1 minute more. Turn off the heat, add the arugula and another 1/4 teaspoon salt, and toss gently with the mushroom mixture to wilt.
WARM MUSHROOM & ARUGULA SALAD
While warm salad might sound a bit off the wall, it's a brilliant idea when you're making Warm Mushroom and Arugula Salad. Add toasted walnut halves for a crunchy complement to your mushroom and arugula salad for a dinner dish.
Provided by My Food and Family
Categories Fall 2019
Time 25m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Toss radicchio with half the arugula in large bowl.
- Heat 2 Tbsp. dressing in large skillet on medium heat. Add half the mushrooms; cook 5 to 6 min. or until tender, stirring occasionally. Add to radicchio mixture; toss until salad greens are wilted. Repeat with remaining mushrooms and 2 Tbsp. of the remaining dressing. Add garlic powder and remaining dressing; mix lightly.
- Cover platter with remaining arugula; top with salad.
- Sprinkle with nuts and cherries.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
WILTED ARUGULA , MUSHROOM, PEAR AND BLUE CHEESE SALAD
This is low in fat with no additional dressing keeping the fat down even more. Arugula has a peppery taste that goes nicely with the creamy cheese and crunchy pears while the mushrooms give it a meaty feel.For added texture add some toasted nuts.
Provided by Rita1652
Categories Pears
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
- Deglaze the pan with vermouth.
- Add salt, pepper flakes, herbs, nutmeg and arugula.
- Stir to slightly wilt.
- Place into a salad bowl top with diced pears and blue cheese.
- Serve immediately.
- May squeeze some fresh lemon over it!
Nutrition Facts : Calories 127, Fat 6.5, SaturatedFat 2.2, Cholesterol 6.3, Sodium 279.5, Carbohydrate 14.4, Fiber 3.2, Sugar 7.4, Protein 5.8
WILD MUSHROOM BROKEN SPAGHETTI RISOTTO WITH ARUGULA AND HAZELNUTS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place mushrooms, stock and water in a sauce pot and heat, keep warm on low.
- Heat a medium saute pan or risotto pan with 3 tablespoons extra-virgin olive oil, 3 turns of the pan, over medium to medium-high heat. Add onions and garlic to pan, season with salt and pepper, to taste, and saute until tender 4 to 5 minutes. Add pasta and toast until deeply golden in color and very nutty in fragrance, 6 to 7 minutes. Stir in wine and let it cook away, 1 minute. Ladle in stock every few minutes, stirring for a good minute with each addition of stock to develop starches. Evaporate almost all of the liquid before each addition of stock. Pasta will cook up quicker then rice. Start tasting after about 8 to 9 minutes of cooking time once you begin to add stock. When you are down to the last cup of your liquids, remove mushrooms, chop and add to pasta.
- While the pasta cooks, toast hazelnuts in a skillet until fragrant. Peel nuts by rubbing the skins off in a clean kitchen towel.
- When pasta is cooked to al dente, stir butter into the pan then stir in the cheese.
- Dress arugula with lemon juice, a drizzle olive oil, and salt and pepper, to taste.
- Serve risotto in shallow bowls topped with greens and nuts.
- NOTE Oven Roasted Chicken Tenders Saltimbocca may be sliced and served atop or as a first or second course to meal.
WILTED ARUGULA SALAD
Radishes and tomatoes bring Christmasy red color to this medley. But it's so good, you'll want to enjoy it throughout the year.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In a large bowl, combine the arugula, eggs, leek, tomato and radishes. In a small bowl, whisk the vinegar, mustard, sugar, pepper and reserved drippings. Drizzle over salad; toss to coat. Sprinkle with bacon.
Nutrition Facts : Calories 94 calories, Fat 7g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 151mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
WILD MUSHROOM TIMBALES WITH BACON AND ARUGULA
Provided by Molly O'Neill
Categories dinner, side dish
Time 1h30m
Yield Eight servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees. Heat the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the mushrooms and cook for 10 minutes. Set aside to cool.
- Stir the salt, pepper, lemon zest, parsley, thyme and Parmesan into the mushrooms. In a large bowl, whisk together the cream, milk and eggs. Stir in the mushroom mixture. Spray 8 6-ounce ramekins with vegetable oil. Fill each with the custard and set in a large roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Bake until set, about 55 minutes.
- Meanwhile, cook the bacon in a heavy skillet over medium heat until crisp. Drain on paper towels, crumble and set aside. Pour the fat from the skillet. Add the vinegar and demi-glace and simmer over medium heat for 2 minutes, scraping up any bacon bits stuck to the pan.
- Run the tip of a small knife around the edge of the ramekins to loosen the custards. Spoon 2 tablespoons of the sauce onto the center of 8 plates. Mound 1 cup of arugula in the center of each plate. Unmold the timbales onto the center of the arugula. Scatter the bacon around the timbales and serve at once.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 577 milligrams, Sugar 6 grams, TransFat 0 grams
ARUGULA SALAD WITH CARAMELIZED ONIONS, GOAT CHEESE, AND CANDIED WALNUTS
Provided by Kate Ewald
Categories Salad Onion Appetizer Side Vegetarian High Fiber Dinner Goat Cheese Walnut Arugula Healthy Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 18
Steps:
- For caramelized onions:
- Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.
- For candied walnuts:
- Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- For croutons:
- Preheat oven to 350°F. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.
- For salad:
- Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
- Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.
WARM ARUGULA AND MUSHROOM SALAD
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wipe any dirt from mushrooms with damp paper towel, remove and discard stems and cut caps in half-inch slices.
- Heat six tablespoons oil in a large, heavy skillet. Add onion and saute over medium heat until wilted. Stir in mushrooms, increase heat to high and cook until mushrooms have softened and look moist. Stir in chick peas and three tablespoons vinegar and simmer mixture for a minute or two. Season to taste with salt and pepper. Set aside, off heat, until ready to serve.
- Beat remaining vinegar with mustard and beat in oil. Put arugula in large bowl and toss with dressing. Arrange arugula on each of six salad plates. To serve, briefly reheat mushroom mixture and spoon on top. Scatter cheese on each portion and serve.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 542 milligrams, Sugar 6 grams, TransFat 0 grams
GARLIC MASHED POTATOES WITH MUSHROOMS AND ARUGULA (ROCKET)
Make and share this Garlic Mashed Potatoes With Mushrooms and Arugula (Rocket) recipe from Food.com.
Provided by Rita1652
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
- Deglaze the pan with vermouth.
- Add salt, pepper flakes, herbs, nutmeg and arugula.
- Stir to slightly wilt.
- Remove to a dish and set aside.
- In the same pan heat milk add 1/2 pound blue cheese cook till melted.
- Add potatoes and mix together.
- Toss in the wilted arugula and mushroom mixture.
- Toss in optional crumbled blue cheese.
- Season with additional salt and pepper if needed.
Nutrition Facts : Calories 276.2, Fat 11.6, SaturatedFat 6.4, Cholesterol 26.6, Sodium 1032.7, Carbohydrate 32.7, Fiber 3.3, Sugar 4.2, Protein 11.4
CREMINI MUSHROOM PASTA WITH WILTED ARUGULA AND GOAT CHEESE
Categories Mushroom Pasta Low Fat Quick & Easy Goat Cheese Arugula Self
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions, but before draining, reserve 1/2 cup cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft. Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.
SHEET-PAN SAUSAGES AND MUSHROOMS WITH ARUGULA AND CROUTONS
If stuffed mushrooms grew up into a main course, it would be this one-pan dinner. To start, sausages and mushrooms roast on a sheet pan, leaving behind seasoned pan drippings. Next, in a move inspired by Judy Rodgers's roast chicken with bread salad from Zuni Café in San Francisco, torn bread pieces are tossed with the drippings, then sent back to the oven to toast. The toasted bread is then tossed with arugula, red-wine vinaigrette and the roasted mushrooms, making a great mix of crispy, tangy and spicy bites. Crusty bread can be hard to tear from the loaf, but the rough edges make a more interesting final product: To ease the process, slice the bread 1/2-inch-thick, then slice crosswise 1/2-inch thick, then tear little pieces from there.
Provided by Ali Slagle
Categories dinner, easy, one pot, salads and dressings, sausages, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
- Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
- When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
- Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.
More about "arugula wilted with mushrooms and onions recipes"
MUSHROOM ARUGULA WARM SALAD - CRAVING HOME COOKED
From cravinghomecooked.com
ARUGULA & CARAMELIZED ONION SALAD - RULED ME
From ruled.me
MUSHROOMS WITH ARUGULA - NICK STELLINO
From nickstellino.com
WILTED ARUGULA AND PORTOBELLO MUSHROOMS - EASY COOK FIND
From easycookfind.com
BEST ARUGULA WILTED WITH MUSHROOMS AND ONIONS RECIPES
From recipert.com
TOFU WITH MUSHROOMS, ARUGULA AND SUPERFOOD TURMERIC (VEGAN)
From
RECIPE: MUSHROOM & SMOKED GOUDA QUICHE WITH ARUGULA
From
ARUGULA WILTED WITH MUSHROOMS AND ONIONS- WIKIFOODHUB
From wikifoodhub.com
FUNGHI ALLA FIORENTINA (SEARED MUSHROOMS WITH WILTED …
From foodnetwork.ca
WILTED ARUGULA WITH ROASTED PORTOBELLOS AND ONIONS
From thecottageandco.com
WILTED ARUGULA AND PORTOBELLO MUSHROOMS | RECIPESTY
From recipesty.com
You'll also love