Instructions: 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.

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