Grilled Mushroom Salad With Arugula

1. 1

   Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl.

2. 2

   Add oil in a slow stream, whisking constantly until combined.

3. 3

   Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette.

4. 4

   Toss to coat and marinate 5 min.

5. 5

   Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.

6. 6

   Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 min per batch.

7. 7

   Transfer as grilled to a cutting board and cool to room temperature.

8. 8

   Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.

9. 9

   Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

10. 10

    COOKS' NOTES:

11. 11

    Mushrooms (marinated but without additional vinaigrette) can be grilled and cut 4 hours ahead and cooled, uncovered, then kept, loosely covered, at room temperature. Pour off any juices before adding to vinaigrette.

12. 12

    Vinaigrette keeps, covered and chilled, 1 day.

13. 13

    Cheese can be shaved 1 day ahead and chilled in a sealed plastic bag.

No additional tips available.