Roasted Mushroom, Arugula, and Parmesan Salad

Roasted Mushroom, Arugula, and Parmesan Salad

I'm a big fan of hot and cold salads that combine something cooked with cold greens.

This Roasted Mushroom, Arugula, and Parmesan Salad is a fantastic no-fuss recipe because you put the mushrooms in the oven and basically forget them for 40 minutes. You want to cook them longer than you think because mushrooms are mostly water.

What you have in the end are browned, highly concentrated seasoned mushrooms over the bitter arugula greens, and then the salty shaved Parmesan cheese on top.

I recommend you make extra mushrooms because they are good with other dishes such as steaks, porkchops, or even toppings to burgers or other sandwiches.