Ingredients
- 1 pound portobello mushrooms, sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp thyme
- 2 cups arugula
- 2 medium tomatoes, cut into wedges
- 1/4 red onion, sliced thin
- 1/4 cup blue cheese
- 1/2 cup croutons
- 1/3 cup balsamic vinegar
Method
- Heat olive oil in a skillet on medium heat. Add mushrooms and sauté for 1 minute. Add red wine, salt, pepper and thyme. Sauté, stirring often, until liquid has been absorbed by mushrooms (about 10 minutes). Remove from heat.
- In a large salad bowl, add arugula and tomatoes. Cover arugula with warm mushrooms. Toss salad with red onion, blue cheese, croutons and balsamic vinegar. Serve immediately.