GRILLED MUSHROOM SALAD WITH ARUGULA

By polloazul

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 lb whole fresh portabella mushrooms, stems discarded
• 1/2 lb shiitake mushrooms, stems discarded
• 1/2 lb fresh cremini mushrooms, trimmed
• 3/4 lb fresh chanterelle mushrooms, trimmed
• 1/2 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)
• SPECIAL EQUIPMENT: a well-seasoned large (2-burner) ridged grill pan

Details

Adapted from gourmet.com

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.
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 portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

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.