Summary

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

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Instructions

1. In a small pan over medium heat, reduce the balsamic vinegar to 2 tablespoons and let cool in a cup.
2. Clean the porcini mushrooms with a dry cloth, dice the stalks and cut the hats into small slices.
3. Heat the clarified butter, steam and season the mushrooms in it.
4. Pluck the parsley from the stalks.
5. Mix the Gruyere cut into sticks, mushrooms, parsley and sprouts, serve and drizzle with the reduced balsamic vinegar and olive oil.