Slice Mushrooms.
Melt butter in a skillet on the stovetop over medium heat.
Add in mushrooms, water, and wine, and saute until soft (but not mushy).
Plate a bed of arugula (on a large plate for multiple servings or one dish per person.
Top arugula with mushrooms.
Sprinkle raisins, pistachios, and pecans over the salad.
Sprinkle salt and lemon pepper over the salad.
Squeeze lemon juice over the salad plate.
Drizzle olive oil over the salad.
Place a dollop of goat cheese in the center of the salad.
Serve as a meal, a side dish, or with your favorite protein.