Porcini mushroom carpaccio

Ingredients for 4 servings:

• 400 g porcini mushrooms, fresh, cleaned
• 6 tbsp extra virgin olive oil
• 1 shallot(s)
• Parsley
• 1 tbsp balsamic vinegar, white
• ½ tsp, leveled mustard, sweet
• ½ tsp, levelled lemon juice
• pepper
• Sea salt, coarse

Instructions

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

Clean the porcini mushrooms with a mushroom brush, rinse them briefly (!), and pat dry. Thinly slice the caps vertically and the stems horizontally. Mix the mustard, vinegar, oil, pepper, and salt to make a vinaigrette. Finely chop the shallot and add it to the vinaigrette. Finely chop the parsley. Arrange the porcini mushroom slices in a fan shape on a plate, spoon the vinaigrette over them, and let stand for 10 minutes. Sprinkle with the chopped parsley. Serve with brioche, baguette, or simply toast. A light white wine (preferably Chardonnay) is a must!