Preparation / Directions:
In a small bowl whisk together vinegar, garlic, and thyme, and salt and pepper to taste. Whisk in oil in a stream, whisking until dressing is emulsified.
In a large resealable plastic bag drizzle dressing over mushrooms and seal.
Marinate mushrooms at room temperature, turning bag once or twice, 1 hour.
Heat a well-seasoned ridged grill pan over moderately high heat until hot a grill mushrooms in batches, covered, 2 to 3 minutes on each side, or until tender.
Transfer mushrooms as cooked to a platter and keep warm, covered with foil.
Divide arugula among 6 plates. Slice mushrooms thin and serve with arugula and Parmesan crisps.
Can be prepared in 45 minutes or less.
3/4 cup finely shredded Parmesan cheese 1 1/2 teaspoons all-purpose flour
Preheat oven to 350F and line a lightly greased baking sheet with parchment paper.
In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread gently into 3 1/2-inch-long ovals.
Bake crisps in middle of oven until golden, 8 to 10 minutes.
Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.
Makes about 9 crisps.