Marinated Mushrooms With Roasted Red Pepper And Arugula

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/3 cup extra virgin olive oil
• 3 shallots, minced
• 1 lb mushroom, quartered
• 1 lb shiitake mushroom, stems removed and caps quartered
• 1/4 cup balsamic vinegar
• 2 large red bell peppers
• 1 tablespoon chopped fresh marjoram
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 bunch arugula, stems removed (about 2 ounces)

Recipe

• 1 in a large heavy frying pan, heat the oil over moderate heat.
• 2 add the shallots and garlic, reduce the heat to low, and garlic, reduce the heat to low, and cook, strring occasionally, until softened but not browned, about 5 minutes.
• 3 increase the heat to moderately high and add the and shiitake mushrooms, stirring well to combine.
• 4 cover the pan and cook, stirring once, until the mushrooms are slightly softened, about 4 minutes.
• 5 uncover, increase the heat to high, add the balsamic vinegar, and cook for 1 minute.
• 6 spoon the mushroom mixture into a large bowl and let it cool to room temperature, strring occasionally.
• 7 meanwhile, roast the peppers over an open flame or broil, turning with tongs, until charred all over, abut 10 minutes.
• 8 when cool enough to handle, pull off the skin.
• 9 remove the stems, seeds, and ribs.
• 10 cut the peppers lengthwise into 1/2 inch strips.
• 11 add the roasted peppers to the mushrooms.
• 12 stir in the marjoram, salt, and pepper.
• 13 cover and refrigerate the mixture until ready to serve.
• 14 to serve, arrange the arugula leaves on a large serving plate and spoon the mushroom salad on top.
• 15 serve chilled or at room temperature.