Porcini mushroom salad à la Franz

Ingredients for 3 servings:

• 500 g porcini mushrooms, young, fresh
• 250 ml salt water, boiling
• 6 tbsp oil (grape seed oil)
• 1 tbsp truffle oil
• 2 tbsp lemon juice
• 2 tbsp pine nuts
• 1 tsp sugar
• 2 tbsp fresh parsley, chopped
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the porcini mushrooms (do not wash them!), rub them with kitchen paper if necessary, and cut them into thin slices lengthwise, leaving the mushrooms visible in their original shape. Add the mushrooms to boiling salted water, bring to a boil, and cook for 1 minute. Carefully drain through a sieve or gently remove them with a slotted spoon. Rinse the mushrooms briefly under cold running water. Mix the oils with the lemon juice, salt, sugar, and pepper. Lightly toast the pine nuts in a pan (without fat!) (be careful not to burn them). Mix the toasted pine nuts with the mushrooms, pour the dressing over them, and mix everything carefully (the mushrooms must not fall apart). Arrange on plates, sprinkle with parsley, and serve.