Name: Grilled Mushroom Salad with Arugula
Cook time: 45 min
Total time: 1 hr
Yield: Makes 8 servings
Ingredients: 1/2 cup Champagne vinegar; 2 teaspoons sugar; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 1/2 cup finely chopped shallots (4 small); 1 cup extra-virgin olive oil; 1/2 pound whole fresh portabella mushrooms, stems discarded; 1/2 pound fresh shiitake mushrooms, stems discarded; 1/2 pound fresh cremini mushrooms, trimmed; 3/4 pound fresh chanterelle mushrooms, trimmed; 1/2 pound baby arugula, or regular arugula torn into bite-size pieces (16 cups); 2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece); a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Thin ribbons of Parmigiano-Reggiano carry the mushrooms' meaty robustness through each bite of greens. It might look like a lot of mushrooms when you're putting the salad together, but it allows everyone to have a generous helping.

Cooks' notes:

· 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.
· Vinaigrette keeps, covered and chilled, 1 day.
·Cheese can be shaved 1 day ahead and chilled in a sealed plastic bag.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.