Warm Mushroom Salad with Parmesan and Arugula

Patricia Wells has made this salad by Pierre Gagnaire with wild as well as cultivated mushrooms. The only requirement is that the dish be served warm, so that the cheese begins to melt, wilting the arugula and exuding a lovely aroma.

Plus: More Vegetable Recipes and Tips

  • Servings: 4

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 pound mixed mushrooms, cut into large pieces
  • 1/4 cup veal or chicken demiglace (see Note)
  • Sea salt
  • 2 ounces Parmesan cheese, shaved with a vegetable peeler
  • 6 ounces young arugula (4 cups)

How to make this recipe

  1. Heat 2 tablespoons of the olive oil in a large skillet. Add the mushrooms and cook over high heat, stirring, until tender and lightly browned, about 5 minutes. Add the demiglace and cook over moderate heat for 3 minutes, stirring occasionally. Season with salt. Mound the mushrooms on warmed plates and top with the Parmesan shavings. In a bowl, toss the arugula with the remaining 1/2 tablespoon of olive oil and a pinch of salt. Pile the arugula on the mushrooms and serve.


Demiglace is available from Dean & DeLuca, 800-221-7714.

Contributed By Published July 2001

491293 recipes/warm-mushroom-salad-parmesan-and-arugula 2013-12-06T23:56:01+00:00 Pierre Gagnaire fall|winter|christmas|dinner-party|new-years-eve|thanksgiving|appetizers-starters|salads|side-dishes|4|fast|healthy july-2001,pierre gagnaire,patricia wells,wild mushrooms,sauteed mushrooms,winter salad,warm salad recipes,warm-mushroom-salad-parmesan-and-arugula 491293

Aggregate Rating value: 4

Review Count: 2628

Worst Rating: 0

Best Rating: 5