Arugula and mushrooms

IN THE RAW: Thin-sliced king trumpets add texture and a briny tone to an arugula and Parmigiano salad. (Stephen Osman / Los Angeles Times)

Total time: 15 minutes

Servings: 6 to 8

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

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

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.