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King trumpet mushroom salad with arugula and shaved Parmigiano

Time 15 minutes
Yields Serves 6 to 8
King trumpet mushroom salad with arugula and shaved Parmigiano
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.

2

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

3

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.

4

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.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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