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Braised Mushroom Salad

October 20, 2010

Microplane shavings of Parmesan dust the top of the salad.

From the kitchen of Michael’s New York, this is the perfect early fall salad: full of warmth and tons of flavor, satisfying without being too heavy, and an all-around fabulous way to start an early autumn dinner. Braised king trumpet mushrooms are the base for a delightful nest of arugula. We microplane Parmesan shavings over the top, as executive chef Kyung Up Lim explains, “so it melts with the warmth of the mushrooms and becomes like a creamy sauce.” A lemon-chive vinaigrette completes this delicious salad.

Rich, tender, meaty mushrooms make the salad unforgettable.

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