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Ingredients
- 4 lrg Fresh porcini mushrooms - (abt 1 lb)
- 2 bn Arugula - (abt 3 loose c.) washed, spun dry
- 8 Tbsp. Extra-virgin extra virgin olive oil
- Â Â Juice and zest of one lemon
- 8 ounce Grana cheese
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Preheat grill or possibly broiler.
- Carefully remove the cap from each mushroom (keep the stems) and set on the grill or possibly under broiler. Cook turning often, till slightly charred and slightly softened, about 8 to 10 min.
- Clean dirt from mushroom stems and slice lengthwise into 1/8-inch slices. In a large mixing bowl, place stem slices, arugula, 4 Tbsp. extra virgin olive oil and juice and zest of one lemon. Season to taste with salt and pepper and toss to mix thoroughly.
- Divide salad equally among four plates. Remove warm caps and place one in center of each salad. Using a vegetable peeler, shave grana around cap onto each salad. Spoon 1 Tbsp. of extra virgin olive oil over each cap and serve immediately.
- This recipe yields 4 servings.
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