Grilled Mushroom Salad With Arugula

  1. Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl.
  2. Add oil in a slow stream, whisking constantly until combined.
  3. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette.
  4. Toss to coat and marinate 5 min.
  5. Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
  6. Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 min per batch.
  7. Transfer as grilled to a cutting board and cool to room temperature.
  8. Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
  9. Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.
  10. COOKS' NOTES:
  11. Mushrooms (marinated but without additional vinaigrette) can be grilled and cut 4 hours ahead and cooled, uncovered, then kept, loosely covered, at room temperature. Pour off any juices before adding to vinaigrette.
  12. Vinaigrette keeps, covered and chilled, 1 day.
  13. Cheese can be shaved 1 day ahead and chilled in a sealed plastic bag.

vinegar, sugar, salt, black pepper, shallots, extravirgin olive oil, fresh portabella mushrooms, shiitake mushrooms, fresh cremini mushrooms, fresh chanterelle mushrooms, baby arugula, shavings

Taken from www.epicurious.com/recipes/member/views/grilled-mushroom-salad-with-arugula-1268245 (may not work)

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