Parmesan Basket with Porcini Mushroom Salad

Italian folklore holds that porcini sprout up at the time of the new moon, which could lead to the taste which is nutty and slightly meaty, with a smooth, creamy texture, and a distinctive aroma reminiscent of sourdough. This recipe brings out the best in the porcini, which are also one of the few wild mushrooms you can eat raw.

Ingredients:
(for 4 persons)

• Grated parmesan 200 g
• Shaved parmesan 50 g
• Porcini mushrooms 200 g
• Arugula 100 g
• Lemon 1 piece
• Garlic 1 clove
• Parsley 20 g
• Extra virgin olive oil 1 tbsp

Preparation:

1. Heat a Teflon pan and pour the grated parmesan to cover the pan evenly, cook for about 1 minute and pull over a cappuccino cup to make form. Let cool.
2. Cut the porcini mushrooms into small slices, add the chopped garlic, lemon juice and the chopped parsley and some salt and pepper.
3. Mix arugula with olive oil and salt
4. Put the parmesan basket on plate, arrange arugula in it and the porcini mushrooms on top
5. Garnish with olive oil and shaved parmesan

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