2 1/2 pounds fresh whole porcini mushrooms
5 tablespoons extra-virgin olive oil
2 bunches arugula
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
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 sauté pan, add 2 tablespoons of extra virgin olive oil. Sauté the mushroom caps in the hot sauté 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.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 149
Calories from Fat 99.8%
Total Fat
17g
Cholesterol
0mg
Sodium
trace
Carbohydrate
trace
Dietary Fiber
trace
Protein
trace
Exchanges: 0 Vegetable
Rating: ()
Added On: April 15, 2008
* MARIO EATS ITALY with Mario Batali - (Show # IT-1A01) - from the TV FOOD NETWORK
