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Salads, Vegetarian

King trumpet mushroom salad with arugula and shaved Parmigiano

King trumpet mushroom salad with arugula and shaved Parmigiano
Los Angeles Times

King trumpets that have a texture almost as firm and meaty as young porcini; shimeji that have a flavor that is wonderfully nutty; hen of the woods with a taste as earthy as their name. If you still think the ... Read more

Total time: 15 minutes | Serves 6 to 8
  • 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

Step 1Trim 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 2Whisk 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.

Note: King trumpet mushrooms are generally available at Asian markets.


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