Recipe: King trumpet mushroom salad with arugula and shaved Parmigiano
IN THE RAW: Thin-sliced king trumpets add texture and a briny tone to an arugula and Parmigiano salad. (Stephen Osman / Los Angeles Times)
Servings: 6 to 8
Note: King trumpet mushrooms are generally available at Asian markets.
3/4 pound king trumpet
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
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.
Each of 8 servings: 116 calories; 3 grams protein; 4 grams carbohydrates; 1 gram fiber; 10 grams fat; 2 grams saturated fat; 3 mg. cholesterol; 334 mg. sodium.