If you like button mushrooms, then this is a really simple way to dress them up in a salad, that’s also perfect for entertaining.
6-8 button mushrooms, cleaned and thinly sliced
1 tablespoon Dijon mustard
Juice from 1-2 lemons
Salt, to taste
Freshly ground black pepper
1/4 cup extra virgin olive oil, plus extra for drizzling
1 head fresh arugula
Freshly grated Parmigiano-Reggiano, for garnish
1. Place sliced mushrooms around outside edge of a flat serving dish. Set aside.
2. In a small bowl, whisk together mustard and lemon juice. Season with salt and pepper. Slowly whisk in olive oil to emulsify.
3. Place arugula in a large bowl and toss with about half of dressing. Add arugula to center of serving plate and drizzle remaining vinaigrette over mushrooms (and more over salad if desired). Top entire salad with freshly grated Parmigiano-Reggiano and serve.