Ingredients

• 1/4 cup, plus 2 tablespoons extra-virgin olive oil
• 10 ounces white or cremini mushrooms, stemmed if woody or dry
• 1 small red onion, sliced
• 2 tablespoons water
• 2 cloves garlic, peeled and roughly chopped
• 1 teaspoon whole coriander seeds
• Pinch red pepper flakes
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper
• 1/4 cup white wine vinegar
• 1/4 cup sliced almonds
• 8 cups arugula (about 3 bunches)
• 2 ounces Manchego or Parmesan

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Instructions

1. Heat 2 tablespoons of the oil in a skillet over medium heat. Add the mushroom caps and cook until brown and tender, about 8 minutes. Stir the remaining olive oil, vinegar, onion, water, garlic, coriander, pepper flakes, salt, and pepper together in a bowl. Add the oil mixture to the mushrooms and cook until tender and marinade has reduced, about 10 to 12 minutes.
2. Transfer to a bowl and cool. Serve now or refrigerate for up to a week.
3. Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes. Set aside.
4. Toss the arugula with the marinated mushrooms and marinade in a large bowl and divide among 4 plates. Shave the cheese and scatter the almonds over the top.
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