Porcini Mushroom Salad with Gruyere
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tablespoon clarified butter
- 200 g porcini mushrooms
- Black pepper from the mill
- Seasoned Salt
- 1 bunch parsley, smooth
- 1 handful sprouts (red cabbage sprouts)
- 1 handful cress, (winter cress)
- 120 g cheese, (Gruyere)
- 2 tablespoon olive oil
- 200 ml balsamic vinegar
Print Recipe
Pin Recipe Instructions
- In a small pan over medium heat, reduce the balsamic vinegar to 2 tablespoons and let cool in a cup.
- Clean the porcini mushrooms with a dry cloth, dice the stalks and cut the hats into small slices.
- Heat the clarified butter, steam and season the mushrooms in it.
- Pluck the parsley from the stalks.
- Mix the Gruyere cut into sticks, mushrooms, parsley and sprouts, serve and drizzle with the reduced balsamic vinegar and olive oil.
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