A freshperfect porcini, cleaned of any grit and inspected for bugs.
A few slices of nice cured meatlike prosciutto, mortadella, etc.
The best extra virgin olive oil you can find
Fresh arugula or another peppery green
Crunchy saltlike Maldon or Faulk
Freshly ground black pepper
Instructions
Have the butcher or helper at the meat counter shave the cured meats nice and thin. For some optional texture, mortadella can be cut into small cubes.
Arrange a few slices of meat on each plate
Slice the porcini into thin ¼ inch slices, then arrange attractively with the meat.
Scatter some arugula over the top of everything, then drizzle with olive oil, season with fresh ground pepper, and crumble some salt over the top of everything.