Ingredients serve 2
½ cup sour cream
1 tsp Cool Curry Spice Blend
1 tbl chives, chopped
¼ tsp salt
1 tbl white vinegar
1 portobello mushroom; sliced crosswise about 3/8 inch
1 cloves garlic, chopped
2 tbl A-1 Sauce (we like Bold and Spicy A1) or Worcestershire or Soy Sauce
1 tbl balsamic vinegar
1 tbl bacon grease; settled (no bacon specks) or vegetable oil
6 each arugula leaves
2 cherry tomatoes; sliced for garnish
Mix curry powder, salt, and white vinegar with the cup of sour cream. Slice cucumbers and marinate in the sour cream mixture for several hours or overnight.
Add the sliced portobello mushrooms, garlic, A-1 Sauce, balsamic vinegar, arugula, and oil and gently toss. Plate out the mushroom-arugula salad and garnish with the sliced tomatoes.