Generally, I advise cooking mushrooms well for digestive and flavor purposes, but if you get a perfect little porcini chub, so ahead and shave it and enjoy it raw over a simple, crunchy salad.
1/2 pound of your finest, young chubby porcini- shaved very thinly with mandolin or truffle shaver
2 ounces of Aged Sheep or Cow Cheese like Pecorino or Vela Dry Jack, shaved into very thin slices
1 bunch watercress, washed, spun dry, discard stems
1 cup fennel, shaved thinly with mandolin
½ cup celery leaves
½ cup celery, shaved thinly with mandolin
½ cup EVOO
2 tablespoons lemon juice
Finishing salt and freshly cracked pepper to taste
Whisk olive oil and lemon juice together.
Combine all other ingredients and toss with dressing, finish with salt and pepper.
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