Warm portabella-mushroom salad - country living

4 servings

Ingredients

Quantity Ingredient
4 Large (1 1/2 lb) portabella mushrooms
¼ cup Olive oil
3 cups Arugula, rinsed and dried
½ cup Chopped sweet red pepper
2 tablespoons Balsamic vinegar
12 Large shavings Parmegiano Reggiano (about 3 oz)

Directions

1. Rinse mushrooms in cold running water; pat dry. Trim stems off caps and reserve for another use. In large skillet, heat ½ T olive oil over medium heat. saute mushrooms, top side down, until well browned-about 3 minutes. Turn mushrooms and add another ½ T oil; saute until cooked through-about 2 minutes longer. Remove to rimmed platter. If mushrooms do not fit into skillet at same time, saute individually using about ¼ t olive oil for each.

2. Divide arugula among 4 salad plates, placing at one side. With sharp knife, slice 4 strips from one side of each mushroom. Arrange mushrooms and strips on plates with arugula. Reserve mushroom juices from platter.

3. In small bowl, combine reserved mushroom juices, remaining olive oil, the red pepper, and vinegar. Spoon over mushrooms. Top with Parmegiano Reggiano and serve.

Country Living/Sept/93 Scanned & fixed by DP & GG

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