Porcini Mushroom Carpaccio

1/2 pound fresh porcini mushrooms

1/2 cup arugula or baby arugula

1 tbsp extra virgin olive oil (preferably Italian)

Lemon mint (if not available, regular fresh mint will do)

Coarse sea salt & pepper to taste

-Wash mushrooms being careful to not let them soak up too much water (use a mushroom brush if you have one)

-Slice off the end of the stem and slice the mushroom from top to bottom in thin slices approximately 1/8 inch thick

-Spread the arugula on a large plate or serving dish (this salad looks beautiful on Italian earthenware from Deruta)

-Place mushroom slices on top of the arugula

-Sprinkle with olive oil to taste but don’t over-saturate the mushrooms

-Season with the salt & pepper to taste

-Chop the mint into thin slivers and sprinkle on top of the salad

-Serve immediately & enjoy!