Sautéed porcini mushrooms with mint, lemon, Parmigiano-Reggiano, olio nuovo
Cut mushrooms into 1/4-inch slices. Heat olive oil in a large sauté pan over medium heat. Add mushroom slices, season with salt and cook for 3 minutes, or until mushrooms look golden. Turn mushrooms over, season with salt and sauté another 2 minutes.
Transfer cooked mushrooms to warm platter and repeat process until all mushrooms are cooked. Garnish with fresh mint leaves and a generous squeeze of lemon. Use a peeler to shave Parmesan shards over top. Drizzle several tablespoons of fresh extra-virgin olive oil over top. Serve immediately.