Ingredients Jump to Instructions ↓

  1. 2 1/2 pound fresh whole porcini mushrooms

  2. 5 tablespoons extra virgin olive oil

  3. 2 bunches arugula, washed Salt and freshly ground black pepper, to taste

Instructions Jump to Ingredients ↑

  1. 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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