Directions:
- Separate stems from the mushroom caps. Peel away any dirt from the stems being careful not to remove too much of the skin. Thinly slice the stems and reserve. With a pastry brush, dust dirt off the porcini caps. Heat a medium size saute pan, add 2 tablespoons of extra virgin olive oil. Saute the mushroom caps in the hot saute pan until golden brown.
- In a bowl, combine the arugula with the reserved slices mushroom stems; toss with 3 tablespoons of extra virgin olive oil and season with salt and pepper to taste. Place salad onto a plate and top with hot porcini mushroom caps.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5589.59 Kcal (23402 kJ) | ||
| Calories from fat | 1624.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 180.47g | 278% | |
|---|---|---|---|
| Sodium | 0.64mg | 0% | |
| Potassium | 3.88mg | 0% | |
| Total Carbs | 688.39g | 229% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 81g | 324% | |
| Protein | 283.47g | 567% | |
| Vitamin C | 0.2mg | 0% | |
| Calcium | 1.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 1845.13 Kcal (7725 kJ) | ||
| Calories from fat | 536.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.57g | 278% | |
|---|---|---|---|
| Sodium | 0.21mg | 0% | |
| Potassium | 1.28mg | 0% | |
| Total Carbs | 227.24g | 229% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 26.74g | 324% | |
| Protein | 93.57g | 567% | |
| Calcium | 0.5mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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