Baby arugula salad with warm shiitake mushrooms pears Parmesan shavings and white truffle oil recipes

Ingredients

• 1 tablespoon finely chopped shallot
• 1 1/2 tablespoons aged sherry wine vinegar
• 1/2 teaspoon maple syrup or honey
• 1/8 teaspoon sea salt
• ground black pepper
• 4 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 20 medium shiitake mushrooms – stems trimmed at the base of the cap and left whole
• sea salt
• ground black pepper
• 5 oz (140 g) baby arugula – rinsed and spin-dried
• 1 firm Bartlett pear – unpeeled, halved, cored, each half cut lengthwise in 1/8″ slices
• parmesan cheese
• 4 teaspoons white truffle oil as garnish

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag