1 kg (2.1/4 lb) firm fresh porcini, with stalks attached
300 g (10 oz) rocket leaves
Maldon salt and coarsely ground black pepper
3 lemons
extra virgin olive oil
200 g (7 oz) Parmesan in the piece
For four
Carefully brush clean the mushrooms, removing any sand or grit. Wipe the caps with a damp cloth to remove any earth, and trim the stalks of any rough stems or eaten bits. Using a small sharp knife, slice the porcini lengthways into very thin slices, through the cap and stalk wherever possible.
Wash and dry the rocket leaves. Divide the leaves between the serving plates, cover with the sliced porcini and season first with salt and then with pepper. Squeeze over the juice of half a lemon per plate and then generously drizzle with extra virgin olive oil.
Finally cover each salad with shaved slices of Parmesan.