Grate the mushrooms and cut them into thick slices. Chop the garlic. In a skillet heat 1 tbsp. olive oil and fry the mushrooms over high heat until golden brown. Add garlic and thyme, cook for a few more minutes. Remove from heat and add salt.

Wash and dry the arugula. Lay out on a plate, spread mushrooms on top. To fill, mix 3 tbsp. olive oil, vinegar, mustard, honey and a pinch of salt. Pour salad dressing, coarsely grated Parmesan cheese. Pepper the salad and serve immediately.