Porcini Salad with Raw Marinated Mushrooms and Poached Egg

• 100 g young, firm porcini mushrooms (cleaned),
• 4 tbsp high-quality extra virgin olive oil,
• Juice of half a summer lemon (or lime),
• 1 handful fresh lamb's lettuce (or corn salad),
• 1 tbsp picked basil leaves,
• Sea salt and freshly ground black pepper,
• 2 fresh eggs (for the poached egg)

1. 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. 2. 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. 3. 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. 4. 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.