Recipe courtesy of David Rosengarten

Fresh Porcini Salad with Fennel, Arugula and Shaved Parmigiano-Reggiano

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  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings.
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2-ounce piece of Parmigiano-Reggiano

1 1/4 cups thinly sliced fresh fennel

1/2 pound fresh porcini mushrooms, stems removed and the mushrooms thinly sliced

1/4 cup extra-virgin olive oil

1 tablespoon fresh lemon juice, or more to taste

Salt and pepper to taste

Bunch of arugula, stems discarded, leaves washed and spun dry

A few drops white truffle oil (optional)


  1. Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside.
  2. Combine the fennel and mushrooms in a bowl. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper. Pour the oil mixture over the mushroom mixture and combine well. Mix in the arugula leaves.
  3. Arrange the mushroom mixture on 4 plates and top with the shaved cheese. Drizzle with truffle oil if desired.