- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
1 1/2 pounds wild mushrooms, (recommended: shiitake, oyster, cremini, sliced morels, and chanterelles)
Canola oil, as needed
Salt and freshly cracked black pepper
Truffle oil, as needed
2 cups baby arugula
1/2 cups grated Parmigiano-Reggiano
Chopped fresh flat-leaf parsley, for garnish
Directions
- Preheat the grill to medium heat.
- Brush the mushrooms with some oil and season them with salt and pepper, to taste. Grill until they are golden brown and soft, then transfer them to a serving bowl or platter. Drizzle with a few teaspoons of truffle oil, some of the baby arugula and shave a few pieces of Parmigiano over the mushrooms. Sprinkle with parsley and serve.
