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Shaved Portobello & Arugula Salad in a Parmesan Tuile



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2 tbsp. champagne vinegar
1 tbsp. freshly squeezed lemon juice
1 1/2 tsp. minced shallots
1/2 cup olive oil
Salt, to taste
Pepper, to taste
7 1/2 oz. grated parmesan cheese
1 lb., 2 oz. cleaned portabella mushrooms (gills removed)
6 oz. wild arugula, stemmed


  1. 1
    Whisk together the vinegar, lemon juice, and shallots. Whisk in the oil until emulsified. Season to taste with salt and pepper.
  2. 2
    Preheat the oven to 300ºF.
  3. 3
    For Parmesan Tuiles: Place 3 tbsp. (5/8 oz.) cheese on a silicone baking sheet, pat lightly to form a 5" circle, and leave 3" in between each circle. Bake for about 10 minutes, until the tuiles start to turn from white to yellow, making sure to remove them from the oven before the centers turn yellow. Let cool for 1 or 2 minutes. Using a large spatula, remove each tuile from the sheet and drape it over a small bowl that has been turned upside down. Gently press the tuile around the bowl while it cools. If the tuiles cool too much before they are shaped, put them back in the oven for a few seconds.
  4. 4
    Shave the portabellas with a mandoline, to a thickness of about 5 sheets of paper.
  5. 5
    For Each Serving: In a small bowl, mix 1 1/2 oz. Portabella strips, 1/2 oz. arugula, and 1 tbsp. lemon vinaigrette. Mound the salad in a tuile and serve.


Recipe courtesy Chef Ben deVries, Luella, San Francisco

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cuisines North & South American, Other North American
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