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.
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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)
2 ounces Parmesan cheese, shaved with a vegetable peeler
6 ounces young arugula (4 cups)
How to Make It
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.
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