It’s officially rosé-all-day weather and I couldn’t be happier about it — that glorious time of year when we can go outside, nibble on some delicious snacks and sip some cool rosé on a warm afternoon.
Using rosé as my inspiration, I created this recipe for warm mushroom and arugula salad with burrata and prosciutto. This is my favorite kind of eating: serve yourself, just as good hot as at room temperature, casual yet elegant. It really doesn’t get much better.
Here’s how to make it …
Warm Mushroom & Arugula Salad
2 tablespoons olive oil
2 tablespoons butter
2 lbs. mushrooms, sliced
3 cloves garlic, finely minced
1 teaspoon kosher salt
A few grinds of black pepper
½ cup rosé wine
2 cups fresh arugula
2 balls of burrata (try the truffle burrata if you can find it!)
8 oz. thinly sliced prosciutto
Toasted or grilled bread for serving
In a large skillet over medium heat, melt butter with olive oil. Add garlic. Cook for a minute, until garlic is fragrant but not brown, then add mushrooms (you might have to do this in batches — don’t worry, the mushrooms will cook down quite a lot).
Cook, stirring occasionally, for about 10 minutes, until the mushrooms are soft and the liquid has evaporated.
Add a teaspoon of kosher salt, a few grinds of black pepper and a generous splash of rosé (about 1/2 cup). Continue cooking until all the liquid evaporates.
Remove from heat and stir in a few big handfuls of arugula. Top with torn burrata and serve with grilled bread, prosciutto and plenty of rosé.