Shaved Portobello Mushroom and Arugula Salad
Author: Adapted from Ben de Vries
  • 1 Tablespoon Champagne vinegar
  • 1/2 Tablespoon lemon juice
  • 1/2 teaspoon shallots, minced
  • 1/4 Cup extra-virgin olive oil
  • salt, to taste
  • black pepper, to taste
  • 3 3/4 ounces Grana Padano cheese, grated
  • 9 ounces portobello mushrooms, cleaned
  • 3 ounces wild arugula, stemmed
  1. For the vinaigrette, in a bowl whisk together vinegar, lemon juice, shallots, salt and pepper. Gradually whisk in olive oil.
  2. To make each cheese tuile, form cheese into a 5-inch disk on a silicone baking sheet.
  3. Bake at 300 degrees F for 10 minutes or until the edges start to turn from white to yellow. Let cool 1 minute.
  4. Using a large spatula, remove the tuile from the baking sheet and drape over an inverted small bowl. Gently press the tuile around the bowl as it cools.
  5. Using a mandoline, shave the mushrooms.
  6. For each serving, in a bowl mix together mushrooms, arugula and vinaigrette. Mound in the center of the tuile.
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