While rummaging through the fridge the other day, I came across a bag of wilted arugula I'd bought at the market. Fortunately I'd read Melissa Clark's suggestion on how to revive wilted greens. So I dunked the arugula in cold water and left it in the fridge overnight and yesterday it had bounced back. I made arugula pesto mixture with it and layered it onto sauted portobello mushrooms, added some goat cheese, added some thin buns spread with a thin coat of mayonaise and mustard and voila, Saturday night mushroom burgers.
Arugula pesto (inspired by a recipe from the Rebar Modern Cookbook)
1 c arugula leaves
1/4 c pine nuts
1/4 c parmeggiano regiano cheese, crumbled
1 garlic clove
pinch of kosher salt
Combine all the ingredients in a food processor and pulse until a paste is formed.