Salad of porcini mushrooms with basil and olives

Ingredients for 4 servings:

• 500 g porcini mushrooms, cleaned and sliced
• 1 onion(s), finely diced
• 1 clove(s) garlic, finely chopped
• 4 tbsp olive oil
• 1 tbsp balsamic vinegar, white
• 1 pot of basil
• salt and pepper
• 100 g olives, black, cut into fine rings

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Sauté the porcini mushrooms in a non-stick pan in olive oil until golden. Then remove and set aside. Fry the garlic and onion in the pan until lightly browned. Then briefly fry the olives. Add the balsamic vinegar and simmer for a little longer (about 3-4 minutes). Pour the dressing over the porcini mushrooms and season with salt and pepper. Cool and let stand for 1 hour. Once the salad has cooled, stir in the torn basil leaves. Drizzle with a little more olive oil, if desired (season to taste). Serve with baguette or ciabatta bread.