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The King of Mushrooms

Chef David Bazirgan of Baraka - San Francisco, CA on
Chef David Bazirgan

288 Connecticut St.
San Francisco, California
(415) 255-0370

Raw and Cooked Cepes with Shaved Parmesan Reggiano, Wild Arugula and Aged Balsamic Vinegar
Chef David Bazirgan of Baraka – San Francisco, CA
Adapted by

Yield: 4 Servings


  • 1 pound cepes, cleaned
  • 3 Tablespoons olive oil
  • 1 Tablespoon minced garlic
  • Salt and pepper
  • 2 Tablespoons lemon juice
  • 4 Tablespoons extra virgin olive oil
  • 1 quart wild arugula (rucola)
  • ½ cup shaved parmesan reggiano
  • 2 Tablespoons aged balsamic vinegar
  • Fleur de sel

Take ¾ of the cepes and cut them into generous chunks. Saute them in olive oil until golden and slightly soft, then add the garlic and season with salt and pepper and set aside. Take the remaining cepes and shave them on a sharp mandoline into a bowl and dress them with the lemon and extra virgin olive oil.

Warm up the cooked cepes and place them in the center of four room-temperature plate. Toss the arugula with the raw cepes and season with salt and pepper. Place on top of the cooked cepes and top with shaved parmesan. Drizzle the salad and plate with aged balsamic vinegar. Sprinkle a touch of fleur de sel on top.

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