Warm Mushroom Salad

• 1 pound cremini mushrooms
• 2 tablespoons unsalted butter
• 4 tablespoons good olive oil, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 bunches of fresh arugula, washed and spun dry
• 8 slices good Italian prosciutto
• 2 tablespoons sherry wine vinegar
• Chunk of Parmesan cheese
• 8 sun-dried tomatoes in oil, drained and julienned
• Fresh flat-leaf parsley leaves

1. Clean the mushrooms by brushing the tops with a clean sponge.
2. Don't wash them!
3. Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick.
4. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly.
5. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently.
6. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
7. Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto.
8. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan.
9. Spoon the mushrooms and sauce on top of the prosciutto.
10. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms.
11. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

mushrooms, unsalted butter, olive oil, kosher salt, freshly ground black pepper, arugula, italian prosciutto, sherry wine vinegar, parmesan cheese, tomatoes, parsley

Taken from www.foodnetwork.com/recipes/ina-garten/warm-mushroom-salad-recipe.html (may not work)