Grilled mushroom salad with arugula

Erica Landon, Ten 01

August 20, 2009

Premium Wine:
De Ponte, 2007 Pinot Noir, ‘Baldwin Family Estate’
This small producer from the heart of the Dundee Hills makes beautiful wines with rich, dark, earthy notes that come from the famous Red Hills dirt. Perfect with foods made from fall’s bounty.

½ cup Champagne vinegar
2 tsp sugar
1½ tsp salt
1 tsp black pepper
½ cup finely chopped shallots (4 small)
1 cup extra-virgin olive oil
½ lb whole fresh portobello mushrooms, stems discarded
½ lb fresh shiitake mushrooms, stems discarded
½ lb fresh cremini mushrooms, trimmed
¾ lb fresh chanterelle mushrooms, trimmed
½ lb 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)

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.

Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.

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.

Cut portobellos into ½-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into ½-inch pieces.

Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

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