porcini mushroom salad, made with raw mushrooms, is probably the best way to consume porcini mushrooms while fully enjoying their delicate, yet intense, forest flavor. A very easy and just as fast recipe-non-recipe that turns out to be a starter excellent and refined or a real one second dish.
Ingrediants
- 400 grams of fresh porcini mushrooms
- 50 grams of Grana Padano
- 1 lemon
- 1 bunch of parsley
- extra virgin olive oil
- salt
- pepper
porcini mushroom salad it is probably the best way to enjoy all the goodness of these valuable mushroomswhen they are very fresh. It is a very simple recipe, just cut the mushrooms into thin slices and season them with an emulsion of oil and lemon, parmesan flakes, chopped parsley and a little pepper.
So prepared porcini mushroom salad it’s a starter refined to serve also as second dish, perhaps after a tasty and rich first autumn dish such as chestnut, pancetta and pecorino tagliatelle.
THE porcini mushrooms, especially if you intend to consume them raw, they should not be washed, but rather brushed gently to eliminate the earth and then cleaned with a soft cloth. If by doing so you are unable to eliminate the impurities, you can pass them very quickly under water and then dry them gently.
Also in autumn and winter it is possible to enjoy rich salads of raw vegetables and fill up on vitamins. Some tasty examples with winter salad, radicchio and fennel salad with grapefruit and with fruit the red radicchio with pears and oranges.
OTHER TASTY RECIPES: Mushroom salad with speck and chicory, fried porcini, sautéed mushrooms, risotto with porcini mushrooms
How to prepare: Porcini mushroom salad
- Execution
- easy
- Preparation time
- 15 min
- Portions
-
4
How to prepare: Porcini mushroom salad
To prepare porcini mushroom salad, first of all dedicate yourself to cleaning the mushrooms: with a small knife or a potato peeler, scrape the stem and carefully remove the most woody parts. With a toothbrush or a small brush, gently remove the earth and impurities: do not forget that fresh mushrooms are not washed, but can be cleaned with a cloth.
Divide the stems from the caps of the porcini mushrooms and cut them into slices that are not too thin, then arrange them on a large plate. Prepare an emulsion for the dressing by mixing the oil, the filtered lemon juice (adjust the quantity according to your tastes), the finely chopped parsley, a pinch of salt and a sprinkle of pepper. Reduce the cheese into thin flakes.
Pour the emulsion over the mushrooms and mix everything together. Add the flakes of Grana Padano and the porcini mushroom salad is ready to be served on the table.
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