Name: King Trumpet Mushroom Salad With Arugula and Shaved Parmigiano Recipe
Total time: 15 min
Yield: 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

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By Russ Parsons

Oct. 1, 2008

King trumpets are almost all stem and are large — commonly 3 or 4 inches long and sometimes as much as 6 or 7 inches. Their texture is firm and meaty, and their flavor is mild, slightly briny. Slice them thin (lengthwise so you get the full effect of their size). Strew them across a bed of lightly dressed arugula greens. Shave Parmigiano-Reggiano in long, thin strips over the top and finish with a scattering of toasted pine nuts.

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¾ pound king trumpet mushrooms

Salt

½ teaspoon finely minced garlic

Pinch dried red pepper flakes

2 tablespoons lemon juice

¼ cup olive oil

10 cups arugula, loosely packed, about 8 ounces

1 ounce Parmigiano- Reggiano

3 tablespoons toasted pine nuts

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.

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

Place 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.

Arrange 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.

King trumpet mushrooms are generally available at Asian markets.