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Sautéed Mushrooms and Rocket
Sautéed Mushrooms and Rocket is a modern British recipe for classic vegetarian dish of closed-cap mushrooms fried with rocket (arugula) and sea rocket in a vermouth base and finished with cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Sautéed Mushrooms and Rocket.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Wild FoodVegetarian RecipesBritish Recipes
This is a simple vegetarian dish of fried mushrooms and rocket (arugula), with the flavour enhanced by the addition of Sea Rocket as well as Wild Rocket leaves, giving a bit of horseradish pungency.
Ingredients:
1 tbsp olive oil
300g closed-cap mushrooms, quartered (chestnut mushromms are best)
1 red onion, diced
4 garlic cloves, minced
80ml (1⁄3 cup) vermouth or 80ml white wine
1⁄4 tsp sea salt
pinch of hot chilli flakes
1⁄2 tsp mixed dried herbs (eg rosemary, thyme, oregano and parsley)
1.75l (7 cups) rocket (arugula) leaves, ripped into bite size pieces washed and spun dry
250ml (1 cup) sea rocket leaves
freshly-grated nutmeg, to taste
grated cheese (optional)
Method:
Bring a small pan of salted water to a boil. Add the sea rocket and blanch for 30 seconds. Turn into a colander, drain, refresh under cold, running, water then wring dry and chop.
Place a large frying pan or wok over medium-high heat. Once hot add the oil and use to fry the mushrooms, onions, and garlic stirring continually. Cook for 4 minutes, until the mushrooms release their liquid and the liquid evaporates away.
Pour in the vermouth and scrape the base of the pan with a spatula to deglaze. Now add the salt, chilli flakes, herbs, nutmeg and the blanched and fresh rocket.
Cook for about 2-3 minutes until the rocket has wilted. Top with the grated cheese and serve.
