Salad of Porcini Two Ways

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings

Ingredients
  • 2 1/2 pound fresh whole porcini mushrooms
  • 5 tablespoons extra virgin olive oil
  • 2 bunches arugula, washed
  • Salt and freshly ground black pepper, to taste
Directions
  • Separate stems from the mushroom caps. Peel away any dirt from the stems being careful not to remove too much of the skin. Thinly slice the stems and reserve. With a pastry brush, dust dirt off the porcini caps. Heat a medium size saute pan, add 2 tablespoons of extra virgin olive oil. Saute the mushroom caps in the hot saute pan until golden brown.

  • In a bowl, combine the arugula with the reserved slices mushroom stems; toss with 3 tablespoons of extra virgin olive oil and season with salt and pepper to taste. Place salad onto a plate and top with hot porcini mushroom caps.


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