Photo by Thyme Hill Farm
Provenance of Dish
This wonderful starter is an Italian forager’s classic. It can be a starter, a first course or a light lunch. The key is freshly foraged Porcini buttons. It’s one of the few instances that I consume raw wild mushrooms.
There are numerous species in the porcini clade which are eaten raw. B. edulis is the least recommended for eating raw as it may cause stomach upset.
2 small Porcini (firm, young buttons)
4-6 slices of Prosciutto
1 cup fresh arugula
Best Olive Oil on hand
Scatter a handful of arugula on each plate creating a bed.
Tear Prosciutto slices in half and place lightly on top of the arugula. Try to create fluffy mounds.
Using a sharp knife or mandolin, slice the raw Porcini (use your freshly foraged best young specimens) into thin cross-section slices.
Scatter on top of the arugula and prosciutto.
Drizzle the dish in the very best olive oil you can find.
Top with a healthy squeeze of lemon.
Finish with a pinch of slightly coarse salt.