Parmesan Basket with Porcini Mushroom Salad
- 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
- 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.
- Cut the porcini mushrooms into small slices, add the chopped garlic, lemon juice and the chopped parsley and some salt and pepper.
- Mix arugula with olive oil and salt
- Put the parmesan basket on plate, arrange arugula in it and the porcini mushrooms on top
- Garnish with olive oil and shaved parmesan
Recipe Courtesy of CanadianHomeTrends.com
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