In a medium-large sauté pan, drizzle olive oil to heat up over medium-high heat.
Slice up your shallots and chop the garlic. Chop herbs finely.
Add your mushrooms to the pan and let them begin to cook, season with salt and pepper.
After 2-3 minutes add in your shallots and garlic and cook for an additional 4-5 minutes, tossing often, until the shallots have softened. Turn off heat.
In a large mixing bowl add in your lemon juice, red wine vinegar and fresh herbs.
Add your cooked mushrooms into the dressing and toss around until coated.
Add in your arugula and toss together, season with salt and pepper.
