Marinated wild porcini
1.00 h
4 raciones
Difficulty:
Media
Ingredients
INGREDIENTS
300 g fresh porcini
1 banana shallot
200 ml tips of fresh herbs
200 ml lettuce leaves
50 ml good vegetable oil or olive oil
White balsamic vinegar
Single clove garlic
Freshly ground black and white pepper
Salt
THE GOATS’ CHEESE QUENELLES
120 g soft goats’ cream cheese
120 g sour cream
freshly grond black pepper
salt.
METHOD
- Slice the porcini and shallot into a bowl.
- Add tips of fresh herbs and the rest of the ingredients.
- Mix lightly.
- Leave the mushrooms to set for no longer than 15 minutes.
- Put the goats’ cream cheese and sour cream into a bowl and stir them until smooth.
- Season and form into quenelles with two spoons.
- Put portions of mushroom mixture onto plates and place quenelles on top.
- Garnish with fresh babysalad leaves.
