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.
· 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 information
Total Time
1 hr
Yield
Makes 8 servings
Ingredients
Special Equipment
Preparation
Step 1
Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
Step 2
Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
Step 3
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 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
Step 4
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.
Step 5
Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.
