Escape to Italy with a Recipe: Straccetti con Rucola e Funghi

Ingredients in this Recipe

1 1/2 cups sliced mushrooms, preferably porcini, trumpet, or chantarelles
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.)
1 shallot
1 tablespoon good balsamic vinegar, plus more for garnish
2 cloves of garlic
2 ounces baby arugula, washed well
2 tablespoons olive oil, or more as needed
4 rosemary leaves

See Full Recipe at The Kitchn