Salad of Porcini Mushrooms

Salad of Porcini Mushrooms
©Constantin Fischer

Salad of Porcini Mushrooms

Constantin Fischer combines culinary delights of the forest with a crisp salad.

Constantin Fischer

For the porcini mushrooms:

Ingredients (4 servings)
500 fresh porcini mushrooms
2 twigs rosemary
1 twigs lavender
1 handful garlic, peeled, finely chopped
1 tablespoon(s) butter
olive oil

For the salad:

Ingredients (4 servings)
1 large tomato
200 mixed small tomatoes
125 rocket leaves
1 handful walnut kernels
fennel fronds
basil leaves

For the dressing:

Ingredients (4 servings)
1 tablespoon(s) Dijon mustard
2 tablespoon(s) olive oil
1 tablespoon(s) apple cider vinegar
1 handful basil leaves

  • Cut the large tomato into approx. 5 mm thin slices. Cut the small tomatoes into varied sizes. Wash the rocket and dab dry.
  • Coarsely chop the walnut. Put all the ingredients for the dressing in a tall measuring jug and mix with a hand blender until fully blended.
  • Season to taste with salt and pepper and pour over the dressed salad just before serving.
  • Clean the porcini mushrooms, use a brush if necessary and halve or quarter them depending on their size. Then saute briefly in a hot pan with some oil.
  • Add garlic, rosemary and lavender to the pan, season with salt and pepper and leave to infuse for a few minutes.
  • Dress the salad, serve on plates and top with the sauteed mushrooms and the remaining fresh herbs. 

Constantin Fischer
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