Parmesan Basket with Porcini Mushroom Salad

Yield: 4 Servings


  • 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


  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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