Portobellos with Arugula and Parmigiano

Name: Portobellos with Arugula and Parmigiano
Yield: Serves 6
Ingredients: 6 large portobello mushrooms, stems removed; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 teaspoon anchovy paste; 2 tablespoons balsamic vinegar; 1/2 teaspoon dried thyme, crumbled; Generous 4 cups trimmed arugula, washed and spun dry; Juice of 1/2 small lemon; Coarse sea salt and freshly ground black pepper; A 4-ounce chunk of Parmigiano-Reggiano for shaving

By Mario Batali

April 17, 2008

This was one of the first dishes I put on the menu at my restaurant Pó... a long, long time ago. You can vary it by using different greens, such as spicy young watercress, or other cheeses, including sheep's-milk cheese, semi-soft or aged. The beauty of the dish lies in the seemingly incongruous marriage of anchovies and mushrooms: anchovies plus mushrooms equals steak.

Recipe notes

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