• 1 pound of cremini mushrooms

• 2 T. unsalted butter

• 4 T. olive oil divided

• 1 t. kosher salt

• ½ t. freshly ground pepper

• 4 bunches of fresh arugula, washed and spun dry

• 8 slices good Italian prosciutto

• 2 T. sherry wine vinegar

• Chunk of Parmesan cheese

• 8 sun-dried tomatoes in oil, drained and julienned

• Fresh flat-leaf parsley leaves

Clean the mushrooms.  Remove and discard stems and slice the caps.  In a large sauté pan, heat the butter and 2 T. of the olive oil until bubbly.  Add mushrooms, salt, and pepper to the pan and sauté for 3 minutes over medium heat, tossing frequently.  Reduce the heat to low and sauté for another 2-3 minutes, until cooked thoroughly.
Meanwhile, arrange the arugula on four plates and cover each portion
with 2 slices of prosciutto.  When the mushrooms are cooked, add the sherry vinegar and the remaining 2 T. of live oil to the hot pan.  Spoon the mushrooms and sauce on top of the prosciutto.  With a vegetable peeler, make large shavings of cheese on top of the hot mushrooms.
Sprinkle with the sun-dried tomatoes, parsley leaves, salt and pepper
and serve warm. Serves 4