Warm Mushroom Salad with Parmesan and Arugula

1. 1

   Heat 2 tablespoons of the olive oil in a large skillet.

2. 2

   Add the mushrooms and cook over high heat, stirring, until tender and lightly browned, about 5 minutes.

3. 3

   Add the demiglace and cook over moderate heat for 3 minutes, stirring occasionally.

4. 4

   Season with salt.

5. 5

   Mound the mushrooms on warmed plates and top with the Parmesan shavings.

6. 6

   In a bowl, toss the arugula with the remaining 1/2 tablespoon of olive oil and a pinch of salt.

7. 7

   Pile the arugula on the mushrooms and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.