Salad of Porcini Two Ways

1. 1

   Separate stems from the mushroom caps.

2. 2

   Peel away any dirt from the stems being careful not to remove too much of the skin.

3. 3

   Thinly slice the stems and reserve.

4. 4

   With a pastry brush, dust dirt off the porcini caps.

5. 5

   Heat a medium size saute pan, add 2 tablespoons of extra virgin olive oil.

6. 6

   Saute the mushroom caps in the hot saute pan until golden brown.

7. 7

   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.

8. 8

   Place salad onto a plate and top with hot porcini mushroom caps.

* Per serving · 4 servings · Values may vary.

No additional tips available.