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Serves : 4

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

How to Make It

Step

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.

Notes

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

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