Ingredients
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 lb whole fresh portabella mushrooms, stems discarded
1/2 lb shiitake mushrooms, stems discarded
1/2 lb fresh cremini mushrooms, trimmed
3/4 lb fresh chanterelle mushrooms, trimmed
1/2 lb 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)
Preparation
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 min. 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 min per batch. Transfer as grilled to a cutting board and cool to room temperature. 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. 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.
