Recipes

Warm Mushroom Salad with Parmesan and Arugula

Name: Warm Mushroom Salad with Parmesan and Arugula
Ingredients: 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)

4.0

(2,626)

Add your rating & review

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

By Pierre Gagnaire

Updated on May 24, 2017

Yield:

4

Ingredients

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)

Directions

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.