Off the heat, golden mushrooms sizzle one last time as Granhota’s Tasmanian Peppercorns Vinegar hits the pan, releasing notes of laurel and juniper and a round, spicy finish before they tumble over arugula and Comté shavings.
Serves 4 · 20 min
- Sauté 14 oz (400 g) mixed mushrooms in 2 tbsp olive oil over high heat until golden, then season with salt.
- Off the heat, add 1 tbsp of the Tasmanian peppercorn vinegar to the pan and toss.
- Whisk 1 more tbsp of the vinegar with 3 tbsp olive oil and toss with 4 oz (120 g) arugula.
- Divide the arugula among plates and top with the warm mushrooms and a few shavings of Comté.
The star of this recipe: Tasmanian Peppercorns Vinegar, by Granhota.
