Ingredients

• 2-ounce piece of Parmigiano-Reggiano
• 1 1/4 cups thinly sliced fresh fennel
• 1/2 pound fresh porcini mushrooms, stems removed and the mushrooms thinly sliced
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice, or more to taste
• Salt and pepper to taste
• Bunch of arugula, stems discarded, leaves washed and spun dry
• A few drops white truffle oil (optional)

Browse by ingredient

Instructions

1. Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside.
2. Combine the fennel and mushrooms in a bowl. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper. Pour the oil mixture over the mushroom mixture and combine well. Mix in the arugula leaves.
3. Arrange the mushroom mixture on 4 plates and top with the shaved cheese. Drizzle with truffle oil if desired.