3ozfresh wild greenssuch as watercress, chickweed, or arugula
Kosher salt and fresh ground black pepper
Extra virgin olive oilto taste
Curls of parmigiano reggianopeeled with a vegetable peeler, or the best black parmesan you can find
lemon wedges for serving
Instructions
Inspect the porcini for quality, especially if they're mushrooms you've purchased. Cut the mushrooms in half to inspect for bug damage and worm tunneling. If you see any tunneling or discoloration, dehydrate the mushrooms or save for another purpose.
Cut the porcini into ¼ inch slices, preferably slices that show off the cap and stem connected (save the trim for another purpose, or cut into into matchsticks as a garnish and add them to the salad.
Divide the porcini slices between two small salad plates, drizzle with a little olive oil, season with salt and pepper to taste.
Mix the chickweed and watercress or other greens with olive oil, lemon juice, salt and pepper to taste, along with a few curls of parmesan, mound them in the center of each plate, top with additional curls of parmesan, and serve with lemon wedges on the side. Serve with a cold, dry white wine.