Porcini and Arugula Napoleon with Roasted Potatoes
Mixed Green Salad with Apple and Fig Vinaigrette
We saved the best/biggest porcini for this idea...
The porcini were sliced evenly on a mandoline, then fried with olive oil and soy margarine, salt, pepper and a splash of tamari at the end...
The arugula was wilted in olive oil with shallot, garlic, roasted red pepper, sun-dried tomato, salt, pepper and 2 tbs. of scotch.
Yes, scotch... we read somewhere (I think in "Food and Wine") that the peppery bite of arugula pairs well with scotch. Tonight I can confirm that it indeed does add a smoky, smooth flavor profile to the proceedings. As in: ZOMGWTFBBQ!!111!1!!
Then, it's just a matter of alternating the porcini slices with the arugula filling. The remaining filling was spooned around the plate.
Here's the outdoor shot with roasted potatoes added...There's still enough porcini's left over for one more dish...
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