Instructions: Preheat grill or broiler.

Carefully remove the cap from each mushroom (keep the stems) and set on the grill or under broiler. Cook turning often, until slightly charred and slightly softened, about 8 to 10 minutes.

Clean dirt from mushroom stems and slice lengthwise into 1/8-inch slices. In a large mixing bowl, place stem slices, arugula, 4 tablespoons olive oil and juice and zest of one lemon. Season to taste with salt and pepper and toss to mix thoroughly.

Divide salad equally among four plates. Remove hot caps and place one in center of each salad. Using a vegetable peeler, shave grana around cap onto each salad. Spoon 1 tablespoon of olive oil over each cap and serve immediately.

This recipe yields 4 servings.

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