John Myers
Ingredients for 2 servings:
- 20 g butter
- 1 medium-sized garlic clove(s)
- 100 g fresh mushrooms (mushrooms, shiitake, oyster mushrooms, shimeji)
- 1 tbsp parsley, flat, fresh or frozen
- Salt and pepper, black, freshly ground
- 1 tbsp orange juice
- 1 small egg yolk
- 2 tbsp extra virgin olive oil
- 1 tbsp parsley, flat, fresh or frozen
- Salt and pepper, black, freshly ground
- 2 tsp white wine vinegar, mild
- e.g. frisée lettuce, fresh leaves
- n. B. flowers
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 18 minutes
Recipe from Northern Italy
Clean the mushrooms and chop them into large pieces, leaving the caps intact. Gently sauté the crushed garlic clove, the mushrooms, and the parsley in the melted butter for 1 minute. Season with salt and pepper. Add the orange juice and simmer for 2 minutes. Arrange on a warmed serving plate. Whisk the egg yolk with the olive oil. Finely chop the parsley and mix with the salt and pepper. Drizzle the dressing over the mushrooms, garnish the finished salad, serve warm as an antipasti, and enjoy.
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