portobello & arugula sandwich

• a whiskwell™ table recipe •

Elements

2 large portobello mushroom caps, cleaned and sliced

4 cups fresh arugula

1 tablespoon Whiskwell™ Texas Garlic Pecan Oil

1 teaspoon fresh lemon juice

Shaved parmesan or pecorino romano, to taste

Sea salt and freshly cracked black pepper, to taste

Directions

1. Heat Whiskwell™ Texas Garlic Pecan Oil in a skillet over medium heat.

2. Add the sliced portobello mushrooms and sauté until tender and browned, about 5–7 minutes. Season with sea salt and freshly cracked black pepper.

3. In a separate bowl, toss the arugula with lemon juice and a light pinch of salt.

4. Transfer the arugula to plates and top with the warm garlic-scented mushrooms.

5. Shave parmesan or pecorino over the salad just before serving.