Time: 15 min.
Complexity: easily
Servings: 4

Just a few interesting extra ingredients transform fried mushrooms into a sophisticated Italian side dish. Arugula, walnuts, and dried cranberries are a must. Add them when the mushrooms are just about done and stir until the arugula wilts. The flavor combination is exquisite: the sweet and tart cranberries perfectly complement the spicy mushrooms and savory arugula, and the walnuts are a wonderful addition to almost any dish.

Ingredients:

• 220 g mushrooms, such as king oyster mushrooms, washed and cut into 2.5 cm pieces.
• 3 tbsp. l. olive oil
• 0.5 cups dried cranberries
• 1/3 cup chopped toasted walnuts
• 4 cups arugula

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

oyster mushrooms, walnuts, dried cranberries, arugula

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Preparation:

Step 1
• Heat a medium, straight-sided skillet over medium-high heat. Add the olive oil and cook for another minute. Add the mushrooms and 1/2 teaspoon of salt and cook, stirring occasionally, until golden brown on all sides, about 5 minutes.
Step 2
• Add the cranberries and walnuts and cook for another minute. Turn off the heat, add the arugula and another 1/4 teaspoon of salt, and gently toss with the mushroom mixture until the greens wilt.

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