Active Time

　　45 min

　　Total Time

　　1 hr

　　Thin ribbons of Parmigiano-Reggiano carry the mushrooms' meaty robustness through each bite of greens. It might look like a lot of mushrooms when you're putting the salad together, but it allows everyone to have a generous helping.

　　

Ingredients

Makes 8 servings

　　1/2 cup Champagne vinegar

　　2 teaspoons sugar

　　1 1/2 teaspoons salt

　　1 teaspoon black pepper

　　1/2 cup finely chopped shallots (4 small)

　　1 cup extra-virgin olive oil

　　1/2 pound whole fresh portabella mushrooms, stems discarded

　　1/2 pound fresh shiitake mushrooms, stems discarded

　　1/2 pound fresh cremini mushrooms, trimmed

　　3/4 pound fresh chanterelle mushrooms, trimmed

　　1/2 pound baby arugula, or regular arugula torn into bite-size pieces (16 cups)

　　2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)

　　

Special Equipment

a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

　　

Step 1

Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.

　　

Step 2

Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.

　　

Step 3

Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.

　　

Step 4

Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.

　　

Step 5

Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

　　Cooks' notes:

　　· Mushrooms (marinated but without additional vinaigrette) can be grilled and cut 4 hours ahead and cooled, uncovered, then kept, loosely covered, at room temperature. Pour off any juices before adding to vinaigrette.

　　· Vinaigrette keeps, covered and chilled, 1 day.

　　·Cheese can be shaved 1 day ahead and chilled in a sealed plastic bag.