Fresh Porcini Salad with Fennel, Arugula, and Parmigiano-Reggiano

Recipe By:
Amoria.Pie
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  • Total Time 30 min Ico-add
  • Yield 4 Servings
  • Level Medium

With a name any Mother would be proud of this wonderful Italian first course dish is sure to set the stage for a magnificent meal.
 

Ingredients

  • 2-ounce piece of parmigiano-reggiano
  • 1 1/4 cups thinly sliced fresh fennel
  • 1/2 pound fresh porcini mushrooms, stems removed and the mushrooms thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, or more to taste
  • Salt and pepper to taste
  • Bunch of arugula, stems discarded, leaves washed and spun dry
  • A few drops white truffle oil (optional)
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Directions

  1. 1. Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside.
  2. 2. Combine the fennel and mushrooms in a bowl. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper. Pour the oil mixture over the mushroom mixture and combine well. Mix in the arugula leaves.
  3. 3. Arrange the mushroom mixture on 4 plates and top with the shaved cheese. Drizzle with truffle oil if desired.