Portobellos with Arugula and Parmigiano

This dish is from Mario Batali's cookbook "Italian Grill." He shared it exclusively with Martha Stewart Living Radio (Sirius channel 112).

Source
Radio, May Spring 2008
Portobellos with Arugula and Parmigiano
  • servings 6

Ingredients

  • 6 large portobello mushrooms, stems removed

  • 1/4 cup plus 2 tablespoons of 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

  • 4-ounce chunk of Parmigiano-Reggiano for shaving

Cook's Note

This was one of the first dishes I put on the menu at my restaurant Po a long time ago. You can vary it by using different greens, such as spicy young watercress, or other cheeses, including sheep's-milk cheese, semisoft or aged. The beauty of the dish lies in the seemingly incongruous marriage of anchovies and mushrooms: anchovies plus mushrooms equals steak. --Mario Batali

Directions

  1. Step 1

    Preheat a gas grill or prepare a fire in a charcoal grill.

  2. Step 2

    Place the portobellos on the grill and cook, turning two or three times, until slightly softened, 5 to 8 minutes. Transfer to a platter, arranging the mushrooms gill side up.

  3. Step 3

    In a small bowl, whisk together 1/4 cup of the olive oil, the anchovy paste, vinegar, and thyme. Spoon the mixture evenly over the portobellos and let stand for 30 minutes.

  4. Step 4

    In a large bowl, toss the arugula with the remaining 2 tablespoons olive oil and the lemon juice. Season with coarse salt and pepper.

  5. Step 5

    Divide the arugula among six plates and top each with a mushroom. Using a vegetable peeler, shave the Parmigiano over the salads. Serve immediately.

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