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)
-
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.