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Straccetti con Rucola e Funghi

kept byDAPHNE
recipe byThe Kitchn

Serve with crusty bread to mop up the sauce


1 pound steak, cut crosswise into thin slices (I used New York strip, but you could use skirt or sirloin as well. Ask your butcher to slice it crosswise as thinly as he can.)
2 cloves of garlic
4 rosemary leaves
1 shallot
2 tablespoons olive oil, or more as needed
1 1/2 cups sliced mushrooms, preferably porcini, trumpet, or chantarelles
1 tablespoon good balsamic vinegar, plus more for garnish
2 ounces baby arugula, washed well

Garnish: shaved parmesan (optional)
salt and pepper



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