Porcini Salad with Raw Marinated Mushrooms and Poached Egg
- Total time
- 15 min
- Portions
- 2
- Difficulty
- Medium
- Cuisine
- Italian, Mediterranean
This porcini salad is a true taste experience, celebrating the fresh, earthy note of young, raw porcini mushrooms. The trick lies in the razor-thin slicing with a truffle slicer, making the mushrooms almost transparent and their texture as tender as carpaccio. Marinated in the finest olive oil and the juice of a summer lemon, the mushroom unfolds its full splendour. The finishing touch is the perfectly poached egg: the runny yolk breaks and merges with the marinated porcini and olive oil, creating a rich, almost truffle-like umami – a must for every mushroom lover!
Instructions
-
Prepare the Mushrooms
Gently clean the young porcini mushrooms. Use a truffle slicer to shave the porcini into millimeter-thin slices. This is crucial for the delicate texture. Arrange the fine slices on a plate.
-
Marinate
Immediately drizzle the porcini slices with the olive oil and the juice of the summer lemon. Season generously with sea salt and pepper. The mushroom "cooks" slightly in the acid and fat, highlighting its aromas. Let it rest for 5-10 minutes.
-
Poach the Egg
Bring water with a splash of vinegar to a simmer (not boil) in a pot. Create a gentle whirlpool and carefully slide a cracked egg into it. Poach for about 3 minutes until the egg white is set, but the yolk is still runny.
-
Serving
Lightly toss the lamb's lettuce and basil leaves with the marinated porcini slices. Arrange the salad on two plates. Carefully place the poached egg in the center of the salad. Lightly cut the egg before serving so that the runny yolk flows over the mushrooms. The warm yolk enhances the earthy, nutty notes of the raw porcini, providing the desired truffle-like sensation.
Nutrition per serving
- Calories
- 350 kcal
- Fat
- 25.5 g
- Carbohydrates
- 15.0 g
- Protein
- 15.0 g
User Reviews 0
No reviews yet. Be the first!
