Goat Crudo with Porcini Mushrooms and Arugula

Preparation

1. Step 1

   Place the meat in the freezer for about 30 minutes. This will allow for easier slicing. Carefully slice ¼-inch pieces from the very cold meat, discarding any connective tissue or sinewy bits. Chop the sliced meat finely. Transfer to a bowl, cover and refrigerate.

2. Step 2

   Just before serving, dress the arugula with olive oil, a squeeze of Meyer lemon juice and a pinch of salt. Make a bed of arugula on a small platter. Clean the mushrooms and slice them paper-thin. Scatter the mushroom slices over the arugula.

3. Step 3

   Remove the prepared meat from the refrigerator. Season generously with salt, pepper, a generous pinch of cayenne pepper and 1 tablespoon of the olive oil. Stir, taste and adjust seasoning. Place the seasoned meat in the center of the bed of mushrooms and arugula, flattening it slightly into a disk shape. Carefully top the crudo with the raw egg yolk and garnish with a generous grind of black pepper and a squeeze of lemon. Line the platter with the toasted bread. Drizzle the entire dish with more olive oil if desired.

4. Step 4

   When ready to serve, evenly mix the egg yolk into the goat crudo. To build a toast, top it with the crudo, then the arugula and porcini.