Recipe Tip: Salad of Porcini Mushrooms - Falstaff

Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Constantin Fischer combines culinary delights of the forest with a crisp salad.

Ingredients

• 500 g fresh porcini mushrooms
• 2 sprig(s) rosemary
• 1 sprig(s) lavender
• 1 clove(s) garlic, peeled, finely chopped
• salt
• pepper
• 1 tablespoon butter
• olive oil
• 1 large tomato
• 200 g mixed small tomatoes
• 125 g rocket leaves
• 1 handful walnut kernels
• fennel fronds
• basil leaves
• 1 tablespoon Dijon mustard
• 2 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 handful basil leaves
• salt
• pepper

Steps

1. Cut the large tomato into approx. 5 mm thin slices. Cut the small tomatoes into varied sizes. Wash the rocket and dab dry.
2. 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.
3. Season to taste with salt and pepper and pour over the dressed salad just before serving.
4. 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.
5. Add garlic, rosemary and lavender to the pan, season with salt and pepper and leave to infuse for a few minutes.
6. Dress the salad, serve on plates and top with the sauteed mushrooms and the remaining fresh herbs.