Perfect to go with your chicken cacciatore, Chef Carm's warm mushroom salad combines arugula with baked mushrooms and a red wine reduction for a little sweetness.
3/4 cup red wine
2 tbsp sugar, divided
3 juniper berries
1 each star anise and cinnamon stick
8 cremini or button mushrooms, sliced
3 Portobello mushrooms, sliced
3 tbsp goat cheese
4 tsp each fresh grated parmesan cheese and bread crumbs
½ cup olive oil, divided
1 lemon, juiced
2 tbsp white wine vinegar
1 tbsp Dijon mustard
salt & pepper to taste
8-10 cups baby arugula (about 16oz)
Preheat oven to 400F.
First, prepare the red wine reduction. Combine red wine, sugar, juniper, star anise, and cinnamon in a small saucepan and bring to a boil. Reduce heat to medium and simmer until reduced by half and sauce coats the back of a spoon, about 6-8 minutes. Strain through a fine mesh sieve and set aside to cool.
Arrange mushrooms evenly in a single layer on a parchment lined baking sheet and season with 2 tbsp olive oil, salt and pepper. Sprinkle with goats cheese, Parmesan, and bread crumbs. Bake for 10 minutes until the bread crumbs and cheeses are golden brown and crisp.
While mushrooms are baking, prepare dressing. Whisk together remaining olive oil, Dijon, white wine vinegar and lemon juice. Season with salt and pepper.
Gently toss arugula with dressing and arrange on a platter or serving dishes. Arrange mushrooms on top, drizzle with red wine reduction, and garnish with additional parmesan cheese if desired.