Recipe Index: Chef Mario Batali

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Serves 4

Ingredients:

4 large fresh porcini mushrooms (about 1 pound)
2 bunches arugula, washed and spun dry (about 3 loose cups)
8 tablespoons extra virgin olive oil
Juice and zest of one lemon
8 ounce piece of grana cheese
salt and pepper to taste

Preparation:

Preheat grill or broiler

Carefully remove the cap from each mushroom (keep the stems) and place on grill or under broiler. Cook turning often, until slightly charred and slightly softened, about 8 to 10 minutes.

Clean dirt from mushroom stems and slice lengthwise into 1/8 inch slices.

In a large mixing bowl, place stem slices, arugula, 4 tablespoons olive oil and juice and zest of one lemon. Season to taste with salt and pepper and toss to mix thoroughly.

Divide salad equally among four plates. Remove hot caps and place one in center of each salad. Using a vegetable peeler, shave grana around cap onto each salad. Spoon 1 tablespoon of olive oil over each cap and serve immediately