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Porcini mushroom salad with Gruyère

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Ingredients for 2 servings:

  • 1 tbsp clarified butter
  • 200 g porcini mushrooms
  • Pepper, black from the mill
  • herbal salt
  • 1 bunch parsley, flat
  • 1 handful of sprouts (red cabbage sprouts)
  • 1 handful of cress (winter cress)
  • 120 g cheese (Gruyere)
  • 2 tbsp olive oil
  • 200 ml balsamic vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

exclusive starter

Reduce the balsamic vinegar to 2 tablespoons in a small pan over medium heat and let it cool in a cup. Clean the porcini mushrooms with a dry cloth, finely dice the stems, and slice the caps. Heat the clarified butter, sauté the mushrooms, and season. Strip the parsley from the stems. Mix the sliced ​​Gruyère, mushrooms, parsley, and sprouts, serve, and drizzle with the reduced balsamic vinegar and olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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