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from The All New Good Housekeeping Cookbook

Prep Time:  25 minutes
Cook Time:  12-14 minutes
Servings:  4 first course servings

Ingredients
1/4 cup chicken broth
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons dry vermouth
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
about 12 ounces arugula, trimmed
4 ounce wedge of Parmesan cheese
3 garlic cloves, crushed with side of chef’s knife
8 ounces shiitake mushrooms, stems removed and caps cut into quarters
8 ounces white mushrooms, trimmed and sliced
1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary, crumbled

Directions
In small bowl, mix broth, 2 tablespoons oil, vinegar, vermouth, sugar, salt, and pepper.  Arrange arugula on large serving platter.

With vegetable peeler, remove enough shavings from wedge of Parmesan to measure one cup, loosely packed.

In non-stick 12 inch skillet, heat remaining 1 tablespoon oil over medium heat.  Add garlic and cook just until golden.  Increase heat to medium-high.  Add shiitake and white mushrooms and rosemary;  cook, stirring, until mushrooms are browned and liquid has evaporated, 8-10 minutes.  Discard garlic.

Add broth mixture to skillet.  Cook, stirring, for thirty seconds.  Immediately spoon mushrooms over arugula, top with Parmesan shavings.

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