Cremini Carpaccio

1 pound cremini mushrooms
3 slices bacon, chopped
3 tablespoons extra-virgin olive oil
baby arugula
1/2 cup shaved Parmesan
Freshly ground black pepper
Special equipment: mandoline
Directions
Thinly slice the mushrooms on a mandoline and scatter on a rimmed platter. Cook the bacon in a skillet over medium heat, stirring, until the fat renders and the bacon is crisp, about 8 minutes. Add the vinegar and oil to the skillet and stir. Pour the bacon dressing over the mushrooms and toss. Finish with the arugula, parsley, Parmesan and a few grinds of pepper.