Salad of Porcini Mushrooms

Salad of Porcini Mushrooms

©Constantin Fischer

Salad of Porcini Mushrooms

Salad of Porcini Mushrooms

©Constantin Fischer

For the porcini mushrooms:

Ingredients (Serves 4)

500
g
fresh porcini mushrooms
2
sprig
rosemary
1
sprig
lavender
1
clove
garlic, peeled, finely chopped
salt
pepper
1
tablespoon
butter
olive oil

For the salad:

Ingredients (Serves 4)

1
large tomato
200
g
mixed small tomatoes
125
g
rocket leaves
1
handful
walnut kernels
fennel fronds
basil leaves

For the dressing:

Ingredients (Serves 4)

1
tablespoon
Dijon mustard
2
tablespoon
olive oil
1
tablespoon
apple cider vinegar
1
handful
basil leaves
salt
pepper
  • 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.