This is a lovely, light vegetarian supper. The preparation is simple because, quite frankly, the meatiness of the mushrooms against the cool, delicate greens and the mellowness of good cheese cannot be bested.
1. In a blender, purée together the olive oil, garlic, pepper flakes, and oregano. Brush both sides of the mushrooms with the oil blend. Set the rest of the oil aside to finish the dish.
2. Prepare a charcoal grill for one-zone direct grilling or preheat a gas grill to medium.
3. Allow the charcoal fire to burn down to white ash, moderate heat and cook the mushroom caps on both sides until tender all the way through and slightly crisp, turning often and taking care not to burn them, 5 to 6 minutes per side or until the mushrooms are nicely browned with some crisp edges. Season with salt and pepper to taste.
4. Immediately set the caps on a serving platter. Top with the arugula, then the cheese shavings, sprinkle with the reserved oil and finish with fresh lemon juice. Serve right away to get the impact of hot mushrooms and cool, fresh greens.
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From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.
Sally Swift is the managing producer and co-creator of The Splendid Table. Before developing the show, she worked in film, video and television, including stints at Twin Cities Public Television, Paisley Park, and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.