Friday, July 28, 2017

Warm Mushroom & Arugula Salad with Parmigiano





Thinly shaved ribbons of salty Parmigiano-Reggiano carry the meaty robustness of grilled mushrooms through each bite of peppery arugula, for an elegant and delicious warm salad. Although I used plump oyster mushrooms, any combination of wild mushrooms would be terrific, such as shiitake, chanterelle, maitake, beech, hedgehog, portobello, enoki or even simple cremini. 



Warm Mushroom and Arugula Salad

Serves 4

12 oz oyster mushrooms

1/3 cup olive oil
1 tsp truffle oil, optional
2 tbsp finely grated parmesan
1 tbsp balsamic vinegar
1 tsp honey
1/4 tsp Maldon salt
6 cups packed baby arugula
1/2 cup shaved parmesan
Sprigs of flowering thyme for garnish, optional


Position oven rack in bottom third of oven and preheat to 425°F. Tear the larger mushrooms in half, then toss with 2 tablespoons of olive oil and place on a foil lined baking sheet. Sprinkle with grated parmesan and bake until the mushrooms are golden, about 10 to 12 minutes. Meanwhile, whisk the vinegar with the remaining 1/4 cup of olive oil, honey and salt in a small bowl. Season with fresh pepper. To serve, divide the arugula among 4 dinner plates, top with the warm mushrooms and garnish with shaved parmesan. Drizzle with truffle oil to finish and garnish with flowering thyme.