Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Large (1 1/2 lb) portabella 1/2 c Chopped sweet red pepper
-mushrooms 2 tb Balsamic vinegar
1/4 c Olive oil 12 Large shavings Parmegiano
3 c Arugula, rinsed and dried -Reggiano (about 3 oz)

1. Rinse mushrooms in cold running water; pat dry. Trim stems off
caps and reserve for another use. In large skillet, heat 1/2 T olive
oil over medium heat. saute mushrooms, top side down, until well
browned-about 3 minutes. Turn mushrooms and add another 1/2 T oil;
saute until cooked through-about 2 minutes longer. Remove to rimmed
platter. If mushrooms do not fit into skillet at same time, saute
individually using about 1/4 t olive oil for each.

2. Divide arugula among 4 salad plates, placing at one side. With
sharp knife, slice 4 strips from one side of each mushroom. Arrange
mushrooms and strips on plates with arugula. Reserve mushroom juices
from platter.

3. In small bowl, combine reserved mushroom juices, remaining olive
oil, the red pepper, and vinegar. Spoon over mushrooms. Top with
Parmegiano Reggiano and serve.

Country Living/Sept/93 Scanned fixed by DP GG

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