I work in Kennett Sq., Pennsylvania, known as the mushroom capital of the world. I have access to all types of fresh mushrooms that are super affordable. This recipe is a nice summer mushroom recipe that goes great with a barbecue.
1 container mushrooms (button or portobello)
1 tablespoon oil or coconut butter or butter
1 teaspoon pepper
1/4 cup red wine vinegar
4 cups arugula
Start by cleaning and slicing all the mushrooms. Next, heat the pan with oil or butter and add mushrooms. Sauté mushrooms over medium heat until they start to brown. Next, add pepper, red wine vinegar and the zest of the orange to the mushrooms. Continue cooking a few minutes and then add the juice of the full oranges. Cook for another min or two until juice begins to reduce and then remove from heat. Please the arugula in a large bowl. Once your ready to serve and mushrooms have cooled, add mushrooms to arugula and mix well. Serve as soon as possible.