Spring Salad With Mushroom Dirt Recipes

Steps:

• Place mushroom pieces on the tray of a dehydrator with enough room to allow for generous airflow between pieces. Dehydrate, according to manufacturer's directions, at 135 degrees for 12 hours, occasionally rotating trays from top to bottom.
• Transfer dehydrated mushrooms to a spice grinder and grind to a fine powder.
• Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat; set aside.
• Place ground mushrooms, both flours, cocoa powder, sugar, salt, and porcini powder in the jar of a blender; blend until a powder is formed, about 2 minutes. Sift mushroom mixture into a medium bowl; set aside.
• In a medium saucepan, melt butter with walnut oil over medium heat; whisk to combine. Whisk butter mixture into mushroom mixture; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely.

Steps:

• Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
• Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.