- 1/2 cup extra-virgin olive oil, divided
- 1 pound assorted cultivated and/or wild mushrooms (cremini, shiitake, oyster, chanterelle, porcini, etc.), trimmed of woody stems and thinly sliced
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- 2 medium shallots, thinly sliced (about 1/2 cup)
- 4 cups baby arugula
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 3 ounces fresh goat cheese, crumbled (optional)
- .Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until they’ve released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Lower heat to medium, and stir in butter and shallots. Cook, stirring often, until butter is melted and shallots soften and turn translucent, about 4 minutes. Season with salt and pepper.
- .In a small bowl, whisk together the remaining 1/4 cup plus 2 tablespoons olive oil with the lemon juice, mustard, and honey. Season with salt and pepper. Alternatively, add dressing ingredients to a jar, cover, and shake until emulsified.
- 3.In a large bowl, toss the arugula with just enough dressing to lightly coat. Add warm mushrooms and toss again. Add more dressing, as needed, to lightly coat all ingredients. Top with goat cheese, if using, and serve. Extra dressing can be kept in the refrigerator for another use.