Starters
Porcini salad
Starters
Easy
20 min
Porcini mushrooms served as a salad with raw and fried slices, butter-sautéed cubes and wild thyme.
Wild ingredients
Instructions
- Cut thin slices from the caps of nice porcini mushrooms. Save half of the slices and fry the other half in oil in a pan at high heat.
- Cut the stems into cubes and warm them gently in butter.
- Arrange the raw and fried slices together with butter-sautéed cubes in between, drizzle with lemon juice and pour a little of the frying butter over.
- Garnish with wild thyme and sprinkle a little porcini powder over at the end.
The Mushroom Handbook
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