Skill required: Loves Mushrooms!
6 large portobello mushrooms, stems removed
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon anchovy paste
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme, crumbled
Generous 4 cups trimmed arugula, washed and spun dry
Juice of 1/2 small lemon
Coarse sea salt and freshly ground black pepper
A 4-ounce chunk of Parmigiano-Reggiano for shaving
1. Preheat a gas grill or prepare a fire in a charcoal grill.
2. Place the portobellos on the grill and cook, turning two or three times, until slightly soft-ended, 5 - 8 minutes.
3. Transfer to a platter, arranging the mushrooms grill side up.
4. In a small bowl, whisk together 1/4 cup of the olive oil, the anchovy paste, vinegar, and thyme.
5. Spoon the mixture evenly over the portobellos and let stand for 30 minutes.
6. In a large bowl, toss the arugula with the remaining 2 tablespoons olive oil and the lemon juice.
7. Season with coarse sea salt and pepper.
8. Divide the arugula among six plates and top each with a mushroom.
9. Using a vegetable peeler, shave the Parmigiano over the salads. Serve immediately.
Yield: 6 servings
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