Recipe Salad of cooked and raw porcini mushrooms – Italian Cuisine

Recipe Salad of cooked and raw porcini mushrooms


  • 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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