Mushrooms and quinoa
Wash and rinse the mushrooms 3-4 times under running water.
Cook the quinoa in a buttered pot and add water.
When finished cooking, add the parmesan cream.

Parmesan cream
Bring the cream to a boil, pour it over the parmesan and then mix in a blender.

Parsley emulsion
Boil the water and butter.
Put the parsley in a blender and then pour the boiling water into the blender and mix for 5 minutes.
Set aside.

Presentation
In a frying pan, sauté the mushrooms with olive oil and butter.
Place a cup of quinoa in each of the 4 plates.
Top it with the mushrooms, then the parmesan cream and a slice of lardo di colonata.
To finish, add the parsley emulsion.
Garnish with the chopped yarrow.