Mushroom Dishes: Porcini Carpaccio, Pasta with Porcini Mushrooms and Pickled Porcini Mushrooms

Porcini mushroom carpaccio with white balsamic vinegar, olive oil and Parmesan

1. Clean the stone mushrooms and cut into wafer-thin slices with the vegetable slicer or truffle slicer. Spread on the plate. Drizzle with vinegar and oil when using. Season to taste with sea salt and black pepper.
2. Sprinkle the chopped parsley over the carpaccio. Use the truffle slicer to slice the Parmesan over the porcini mushrooms. Drizzle the baguette with olive oil, roast in the oven for about 5 minutes at 190 degrees and then rub garlic.

Porcini mushrooms with pasta

1. Clean the mushrooms, cut them into small pieces and fry them in olive oil if necessary. Only add the garlic and spices (salt, pepper) at the end. Add jus and cream, reduce and set if necessary. Season to taste with fresh thyme and rosemary.
2. If you like, you can do without the jus and make the dish vegetarian. Jus substitute would then be vegetable broth or white wine. Fresh pasta goes very well with it.

Pickled porcini mushrooms

1. Clean and cut the mushrooms. Bring the vinegar, water and spices to the boil, add the mushrooms and simmer for 20 minutes. Then place the mushrooms on a clean kitchen towel to dry, layer them in hot-washed glasses and add olive oil. The oil must be an inch above the mushrooms. Shelf life: 1 to 2 months.