Warm Mushroom Salad with Parmesan and Arugula

• FAST
• HEALTHY

Ingredients

1. 2 1/2 tablespoons extra-virgin olive oil
2. 1 pound mixed mushrooms, cut into large pieces
3. 1/4 cup veal or chicken demiglace (see Note)
4. Sea salt
5. 2 ounces Parmesan cheese, shaved with a vegetable peeler
6. 6 ounces young arugula (4 cups)

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.