Ingredients
- 500 g porcini mushrooms
- 120 g homemade bread
- 50 g ribes (red and white)
- 20 g sesame oil
- white sesame
- mint
- extra virgin olive oil
- salt
For the recipe of cooked and raw porcini salad, clean the porcini mushrooms well; cut the heads leaving only a few centimeters of stem and slice them into thin strips. Cut the rest of the stems into small pieces. Roast the stems in a pan with 2 tablespoons of extra virgin olive oil for 8-10 minutes, add salt and turn off.
Scent them with a few chopped mint leaves. Cut the bread into cubes and brown for 2-3 minutes in a pan with a drizzle of extra virgin olive oil. Prepare a vinaigrette: blend the currant, sesame oil and 40 g of extra virgin olive oil, a pinch of salt with the immersion mixer, then sieve the sauce.
Collect the sliced porcini mushrooms, the roasted ones and the diced bread in a salad bowl; complete with white sesame and season with the vinaigrette.
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