If you like woods this is the best way to get in symbiosis with them: eating raw porcini. To enjoy them they must be super fresh and you must trust the source.
Good porcini taste sweet and wild! All in all a great experience.

Ingredients

• Porcini mushrooms (to clean): 600 g
• Parmigiano Reggiano (in shavings): 40 g
• Lemons (juice and zest): 1
• Nepitella (calamint) sprigs: 4
• Unfiltered extra virgin olive oil: to taste
• Fine salt: to taste
• Black pepper: to taste

Direction

1. First, clean the mushrooms: using a small, smooth-bladed knife, gently scrape the stem to remove the dirt, then brush off the remaining soil with a brush or a cotton cloth. Once cleaned, slice the whole mushrooms thinly lengthwise.
2. Place the porcini mushrooms in a bowl and add the sprigs of calamint, lemon zest, and juice. Season with salt, pepper, and a generous drizzle of extra virgin olive oil. Finally, shave some Parmigiano Reggiano and mix it with the mushrooms.
3. Stir everything well. Serve the porcini and Parmigiano salad with a final grind of black pepper and a few nepitella leaves on top.
4. Enjoy!