King trumpet mushroom salad with arugula and shaved Parmigiano
King trumpet mushroom salad with arugula and shaved Parmigiano
Rating: (1 rated)
Recipe Yield: Total time: 15 minutes | Serves 6 to 8
Ingredients
3/4 pound king trumpet mushrooms Salt 1/2 teaspoon finely minced garlic Pinch dried red pepper flakes 2 tablespoons lemon juice 1/4 cup olive oil 10 cups arugula, loosely packed, about 8 ounces 1 ounce Parmigiano- Reggiano 3 tablespoons toasted pine nuts
Preparation

Step 1 Trim the mushrooms of any dried ends if necessary, then slice them lengthwise as thin as you can. Place the mushrooms in a mixing bowl and season with 1 teaspoon salt, the garlic and red pepper flakes.

Step 2 Whisk together the lemon juice and olive oil and add 2 tablespoons of the dressing to the mushrooms. Toss to coat lightly.

Step 3Place the arugula in a large mixing bowl and add just enough of the remaining dressing to coat lightly. Sprinkle with salt to taste and toss well.

Step 4Arrange the arugula on a serving platter and mound the mushrooms on top. Use a vegetable peeler to shave long strips of Parmigiano on top of the mushrooms. Sprinkle with pine nuts and serve immediately.

Description
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