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.
- 500 gfresh porcini mushrooms
- 2 sprig(s)rosemary
- 1 sprig(s)lavender
- 1 clove(s)garlic, peeled, finely chopped
- 1 tablespoonbutter
- olive oil
- 1large tomato
- 200 gmixed small tomatoes
- 125 grocket leaves
- 1 handfulwalnut kernels
- fennel fronds
- basil leaves
- 1 tablespoonDijon mustard
- 2 tablespoonolive oil
- 1 tablespoonapple cider vinegar
- 1 handfulbasil leaves
Step 1Cut the large tomato into approx. 5 mm thin slices. Cut the small tomatoes into varied sizes. Wash the rocket and dab dry.
Step 2Coarsely chop the walnut. Put all the ingredients for the dressing in a tall measuring jug and mix with a hand blender until fully blended.
Step 3Season to taste with salt and pepper and pour over the dressed salad just before serving.
Step 4Clean 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.
Step 5Add garlic, rosemary and lavender to the pan, season with salt and pepper and leave to infuse for a few minutes.
Step 6Dress the salad, serve on plates and top with the sauteed mushrooms and the remaining fresh herbs.