Ingredients (4 people)
Fresh Funghi Porcini: 360 gr.
One finely chopped onion: 10 gr.
Extra virgin olive oil: 10 gr.
Black pepper: to taste
Salt: to taste
Tuscan pecorino cheese with black truffles: 40 gr.
Fresh thyme for garnish

Preparation
Chop the Funghi into squares and place them in a bowl, add finely chopped onion and season to taste. Then sauté this mixture in a nonstick skillet with a little extra virgin olive oil, and let it rest for a few minutes.

Plating
Use a metallic ring to shape the Funghi into a neat heap and cover with chopped or grated pecorino cheese.

For a finishing touch garnish with a sprig of fresh thyme.

Serve with light crusty bread.  ■