Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         fresh porcini mushrooms - -- (abt 1 lb)
   2      bunches       arugula - -- (abt 3 loose cups),
                        -- washed, spun dry
   8      tablespoons   extra-virgin olive oil
                        juice and zest of one lemon
   8      ounces        grana cheese
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Preheat grill or broiler. Carefully remove the cap from each mushroom (keep the stems) and set on the grill or under broiler. Cook turning often, until slightly charred and slightly softened, about 8 to 10 minutes. Clean dirt from mushroom stems and slice lengthwise into 1/8-inch slices. In a large mixing bowl, place stem slices, arugula, 4 tablespoons olive oil and juice and zest of one lemon. Season to taste with salt and pepper and toss to mix thoroughly. Divide salad equally among four plates. Remove hot caps and place one in center of each salad. Using a vegetable peeler, shave grana around cap onto each salad. Spoon 1 tablespoon of olive oil over each cap and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5626)