1. In a large heavy frying pan, heat the oil over moderate heat. 2. Add the shallots and garlic, reduce the heat to low, and garlic, reduce the heat to low, and cook, strring occasionally, until softened but not browned, about 5 minutes. 3. Increase the heat to moderately high and add the white and shiitake mushrooms, stirring well to combine. 4. Cover the pan and cook, stirring once, until the mushrooms are slightly softened, about 4 minutes. 5. Uncover, increase the heat to high, add the balsamic vinegar, and cook for 1 minute. 6. Spoon the mushroom mixture into a large bowl and let it cool to room temperature, strring occasionally. 7. Meanwhile, roast the peppers over an open flame or broil, turning with tongs, until charred all over, abut 10 minutes. 8. When cool enough to handle, pull off the skin. 9. Remove the stems, seeds, and ribs. 10. Cut the peppers lengthwise into 1/2 inch strips. 11. Add the roasted peppers to the mushrooms. 12. Stir in the marjoram, salt, and pepper. 13. Cover and refrigerate the mixture until ready to serve. 14. To serve, arrange the arugula leaves on a large serving plate and spoon the mushroom salad on top. 15. Serve chilled or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
