Fried porcini mushroom appetizer

Ingredients for 2 servings:

• 80 g fresh porcini mushrooms corresponds to 2 medium-sized porcini mushrooms
• 1 clove(s) garlic
• 2 tbsp crème fraîche
• 1 tbsp Balsamic vinegar or Crema di Balsamic vinegar
• Salt (Fleur de Sel)
• pepper, black adM
• 1 tbsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

ideal as a starter/intermediate course in a multi-course menu

Select good-sized, medium-sized porcini mushrooms, preferably with the cap and stem still intact. Cut the mushrooms into 3-5 mm thick slices, ensuring the cap and stem remain intact. Heat olive oil in a pan, add a little fleur de sel, a whole clove of garlic for flavor, and then fry the porcini mushrooms one at a time. Drain slightly, possibly on kitchen paper, and then arrange on a plate. Once all the mushroom slices are fried, melt a few tablespoons of crème fraîche in the pan and then add a quart of sweet balsamic vinegar. Season with pepper and arrange this thick sauce around the mushrooms. You can also use crema de balsamico. Drizzle a few drops of this thick balsamic vinegar over the mushrooms and draw them out decoratively with a pointed object. Serve warm. This recipe has already been discussed in the appetizers forum. If you are interested, please visit: http://www.chefkoch.de/forum/2,55,178278/Steinpilzvorspeise-zum-Wildmenue.html