Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------LEMON-SOY VINAIGRETTE------------------------
2 tb Lemon juice 1/4 ts Grated lemon zest
2 tb Olive oil 1/4 ts Salt
1 tb Soy sauce

---------------------------SALAD--------------------------------
1 lb Mixed mushrooms Salt and pepper
-white, shiitake, oyster 1 tb Soy sauce
-tough stems discarded 2 bn Arugula, stemmed
-caps sliced 1/4" thick -leaves torn in
2 tb Lemon juice -large pieces (8 cups)
1 tb Olive oil

1. Make the vinaigrette: In a small bowl, whisk all ingredients until
blended. Set aside for up to 4 hours.

2. Prepare the salad: Toss the mushrooms with 1 tbs of the lemon
juice. Heat oil in large skillet over moderately high heat. when very
hot, add mushrooms in an even layer and season with salt and pepper.
Cook undisturbed until all the mushroom juices have evaporated and
the mushrooms are browned on the underside, about 4 minutes. Stir and
continue cooking until well browned, about 4 minutes longer.

3. Add the soy sauce and stir to coat the mushrooms. Add 1 tbs of
water and stir until the mushrooms are dry again. Add remaining lemon
juice and cook, stirring, until evaporated.

4. Toss arugula with 1 tbs of the vinaigrette. Arrange salad on
plates and scatter the mushrooms on top. Pass the remaining
vinaigrette on the side.

Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95

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