Mushroom and Rocket Salad with Fresh Parmesan and Mushroom, Coconut, and Tarragon Dressing

Ingredients

1 can good-quality coconut milk
3 oz mushroom water (recipe below)
1 tsp grated lime zest
1 tsp fresh ginger juice
2 oz chopped tarragon
2 oz wild mushrooms (recipe below)
4-6 oz arugula or bibb lettuce (per person)
parmesan cheese, sliced into fine sheets
1 tsp chive oil

Wild Mushrooms
6 oz shitake mushrooms, stems removed
6 oz hon shimeji mushrooms, washed and dried
6 oz porcini mushrooms, stems peeled
olive oil
garlic
bay leaf

Mushroom Water
3 lbs white button mushrooms
2 gallons water

For the Wild Mushrooms:

Place all mushrooms in a saucepan with the garlic and the bay leaf, and pour in enough olive oil to cover the mushrooms. Cook on medium heat and bring to boil. Boil for 1 minute, then reduce heat and simmer for 2 minutes. Allow oil to cool before removing mushrooms with a slotted spoon, and reserve. This is a great way to preserve the flavor and texture of wild mushrooms, and they will last between a week and a week and a half or more. They can be reheated or eaten cold.

Mushroom Water:

Wash mushrooms well and add to a large saucepot with water. On low heat, simmer down until reduced by 95 percent, until you have a fragrant black truffle aroma. Pour into ice-cube trays and freeze for future use.

Boil coconut milk down by half. Add mushroom water, lime zest, ginger, and tarragon. Whisk together. Heat up mushrooms in this sauce. Meanwhile, prepare lettuce bed on a large plate. Spread warm mushrooms on top. Add fine sheets of parmesan. Drizzle with chive oil.