Salad of Porcini Two Ways

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.