Salad Of Porcini Two Ways Recipe - Cooking Index
Salad Of Porcini Two Ways Recipe - Cooking Index
| 2 1/2 lbs | 1135g / 40oz | Fresh whole porcini mushrooms |
| 5 tablespoons | 75ml | Extra-virgin olive oil |
| 2 | Arugula - washed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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.
This recipe yields 4 servings.
Source:
MARIO EATS ITALY with Mario Batali - (Show # IT-1A01) - from the TV FOOD NETWORK
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