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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
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Cook's Notes

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

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