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2000s Recipes + Menus

Grilled Mushroom Salad with Arugula

Serves8
  • Active Time:45 min
  • Start to Finish:1 hr
September 2006
Thin ribbons of Parmigiano-Reggiano carry the mushrooms’ meaty robustness through each bite of greens. It might look like a lot of mushrooms when you’re putting the salad together, but it allows everyone to have a generous helping.
  • 1/2 cup Champagne vinegar
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 cup finely chopped shallots (4 small)
  • 1 cup extra-virgin olive oil
  • 1/2 lb whole fresh portabella mushrooms, stems discarded
  • 1/2 lb shiitake mushrooms, stems discarded
  • 1/2 lb fresh cremini mushrooms, trimmed
  • 3/4 lb fresh chanterelle mushrooms, trimmed
  • 1/2 lb baby arugula, or regular arugula torn into bite-size pieces (16 cups)
  • 2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)

  • Special Equipment:

    a well-seasoned large (2-burner) ridged grill pan
  • Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
  • Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
  • Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
  • Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
  • Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.
Cooks’ notes:
  • Mushrooms (marinated but without additional vinaigrette) can be grilled and cut 4 hours ahead and cooled, uncovered, then kept, loosely covered, at room temperature. Pour off any juices before adding to vinaigrette.
  • Vinaigrette keeps, covered and chilled, 1 day.
  • Cheese can be shaved 1 day ahead and chilled in a sealed plastic bag.

Recipe by Gina Marie Miraglia Eriquez

Photograph by Martyn Thompson

Keywords
gina marie miraglia eriquez,
mushroom,
salad,
vegetarian,
grilling