Warm Mushroom Salad with Parmesan and Arugula

• 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)

1. Heat 2 tablespoons of the olive oil in a large skillet.
2. Add the mushrooms and cook over high heat, stirring, until tender and lightly browned, about 5 minutes.
3. Add the demiglace and cook over moderate heat for 3 minutes, stirring occasionally.
4. Season with salt.
5. Mound the mushrooms on warmed plates and top with the Parmesan shavings.
6. In a bowl, toss the arugula with the remaining 1/2 tablespoon of olive oil and a pinch of salt.
7. Pile the arugula on the mushrooms and serve.

extravirgin olive oil, mushrooms, veal, salt, parmesan cheese, arugula

Taken from www.foodandwine.com/recipes/warm-mushroom-salad-parmesan-and-arugula (may not work)