- Portion size 8 servings
In 2 large skillets or shallow Dutch oven, heat oil over medium-high heat; cook mushrooms, thyme, salt and pepper, stirring often, for 10 to 15 minutes or until browned. Remove from heat.
Whisk together vinegar, oil, mustard, sugar and salt ; stir into mushroom mixture. Let cool slightly.
In salad bowl, toss together arugula, radicchio, mushroom mixture and Parmesan cheese.