INGREDIENTS

INSTRUCTIONS

In a small bowl whisk together vinegar, garlic, and thyme, and salt
and pepper to taste. Whisk in oil in a stream, whisking until  dressing
is emulsified. In a large resealable plastic bag drizzle  dressing over
mushrooms and seal. Marinate mushrooms at room  temperature, turning
bag once or twice, 1 hour. Heat a well-seasoned  ridged grill pan over
moderately high heat until hot and grill  mushrooms in batches,
covered, 2 to 3 minutes on each side, or until  tender. Transfer
mushrooms as cooked to a platter and keep warm,  covered with foil.
Divide arugula among 6 plates. Slice mushrooms  thin and serve with
arugula and Parmesan crisps.  PARMESAN CRISPS Can be prepared in 45
minutes or less. 3/4 cup finely  shredded Parmesan cheese (preferably
Parmigiano-Reggiano) 1 1/2  teaspoons all-purpose flour Preheat oven to
350°F. and line a  lightly greased baking sheet with parchment paper.
In a small bowl  stir together Parmesan and flour. On prepared baking
sheet spoon  level tablespoons of mixture in mounds 4 inches apart and
spread  mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle
of  oven until golden, 8 to 10 minutes. Cool crisps completely on
baking  sheet and remove carefully with a metal spatula. Crisps may be
made 2  days in advance and kept between layers of wax paper in an
airtight  container at room temperature.  NOTES : Makes about 9 crisps.
Posted to MC-Recipe Digest by Calvin  Grisafe <cgrisafe@iamerica.net>
on Apr 03, 1998

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