- 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
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.