Wilted arugula and mushrooms

I had an entire bag of arugula approaching its transformation in to worm food. This recipe, which calls for wilting the arugula, is a good way to cram a lot of greens into one serving. This recipe is adapted from Deborah Madison’s Vegetable Literacy cookbook.

Heap the wilted greens on top of the mushrooms.

1/4 lb Crimini mushrooms/serving (about 8 large mushrooms)
1/2 lb arugula
4 tsp. Red wine vinegar
2 T olive oil
1/2 tsp salt
1 tsp freshly ground black pepper
1 egg (optional)

Chop the shallots and combine with the salt and red wine vinegar in a small bowl. Slice the mushrooms and add with the olive oil to a pre-heated skillet over medium-high heat. Season with salt and pepper and cook until they have released most of their liquid and it has evaporated. Turn off the heat and remove the mushrooms from the pan. Add the shallot and vinegar mixture. It should sizzle right away. Add the arugula and toss until wilted. (if it doesn’t, re-heat the pan briefly, just enough to with the arugula, not cook it.)

Serve the wilted arugula along side the mushrooms, or heap it on top. I served a soft fried egg on top of my dish for a little extra protein.

Dig in!