Grilled Mushroom Salad with Parmesan

Season: Summer

Mark Mulcahey

Tangy, earthy, savory, fresh, and satisfying: We love this grilled mushrooms salad whipped up by Mark Mulcahey and Kate Lechner in our 2015 Roots & Relationships: Mushrooms class!

Make this salad when you're firing up the barbecue, or use a grill pan on the stovetop. You can also sauté the mushrooms--just cook them in a single layer so they sear and to reduce steaming.


  • 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
  • 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)


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.

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

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.

Cut portabellas into 1/2-inch-wide wedges, and then halve shiitake and cremini mushrooms.

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