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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Because the mushrooms aren't cooked, it's important to use very fresh cèpes in this salad. When shopping, look for firm mushrooms with no dark brown spots. Ingredients:
3 tablespoons fresh lemon juice |
1 garlic clove, minced |
9 tablespoons extra-virgin olive oil |
1 pound fresh cèpes (porcini), cut vertically into 1/8-inch-thick slices |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh chives |
1 tablespoon chopped fresh tarragon |
shaved parmesan cheese |
Directions:
1. Whisk lemon juice and minced garlic in medium bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Arrange mushroom slices on serving platter, overlapping slightly. Sprinkle mushrooms with salt and pepper. Pour dressing over (mushrooms will soak up dressing). Sprinkle parsley, chives, and tarragon over mushrooms. Garnish with shaved Parmesan cheese and serve.
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