
Char-Grilled Porcini Salad

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This is a dish for these times when you go shopping and just happen to see fantastic fresh porcini. Whenever I find them, I buy 2 pounds, use some for a risotto, put some in a veal stew and keep back the most beautiful ones to grill for this salad. In the restaurant, we serve quite a smart porcini salad with reduced veal stock and beurre fondu drizzled around the plate. This is too complicated to do at home, but it is just as good simply to grill the mushrooms, dusted with chopped garlic and parsley, as suggested below, and then finally rub your plates with a cut lemon before you put the porcini on them.
ingredients
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serves: 4
1/2 clove garlic
2 handfuls of flat-leaf parsley
10 1/2 ounces small porcini mushrooms (ceps)
a little extra virgin olive oil
1/2 lemon
2 handfuls of mixed green salad (leaves)
5 stalks celery (cut into matchsticks)
1 3/4 ounces Parmesan
4 tablespoons Oil and lemon dressing
small bunch of chives cut into batons
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 176
- Total Fat: 12.2 g
- Saturated Fat: 3.7 g
- Trans Fat: 0 g
- Cholesterol: 10.9 mg
- Sodium: 296.8 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 4.1 g
- Sugars: 3.6 g
- Protein: 8.7 g
preparation

comments
Mommy_loves_to_cook
September 19, 2011