Have you ever tried Amanita and Porcini Salad? It’s a tasty salad made with fresh mushrooms to fully enjoy two of the best mushrooms available on the market. The recipe is very simple, but here are my tips on how to prepare it.
If you like recipes with porcini and amanita, don’t forget to check out the recipe
- Difficulty: Very Easy
- Cost: Expensive
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 148.61 (Kcal)
- Carbohydrates 7.87 (g) of which sugars 3.45 (g)
- Proteins 7.71 (g)
- Fat 10.54 (g) of which saturated 1.37 (g)of which unsaturated 0.10 (g)
- Fibers 5.69 (g)
- Sodium 484.48 (mg)
Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 7 oz porcini mushrooms
- 3.5 oz Amanita mushrooms
- 10.58 oz mixed salad
- 1 lemon (organic)
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Bowl large
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 Small bowl
Method
The mushrooms should be consumed raw, so ask your trusted greengrocer for the freshest and most suitable mushrooms for raw consumption. Mushrooms tend to spoil very quickly after being harvested, so look for the best quality and maximum freshness.
Mushrooms cannot be cleaned using running water because it would remove their taste and flavor. To clean them thoroughly from soil, use paper towels or a knife to gently scrape off any impurities from the mushroom surfaces.
After cleaning the mushrooms, proceed to slice them, I suggest keeping the original shape of the mushroom intact and slicing them lengthwise to obtain thin strips with the typical shape.
If you are not comfortable with a knife and cutting mushrooms, you can first slice the stem into rings and then slice the cap into strips.
Cut the salad and place it in the bowl, add the mushrooms and seasonings to taste. To add acidity to the dish, I suggest using fresh lemon juice.
Avoid vinegar, which could be too strong and overpower the flavor of the mushrooms.
To complete the Amanita and Porcini salad, you can add shavings of Grana Padano or Tuscan Pecorino cheese.
If you want an original and colorful touch, you can add red berries to add acidity, freshness, and crunchiness.
Your Amanita and Porcini Salad is ready!
Plating tips:
Arrange on a white and elegant plate to enhance the color of the mushrooms and salad, enrich the salad with red berries to add contrast to the dish.
Finish with a drizzle of extra virgin olive oil and a grind of pepper to add shine to the mushrooms, which are generally dull and matte.
Which wine to pair with Amanita and Porcini Salad:
A white wine with aromatic notes that can recall and enhance the mushroom notes, such as Riesling, with its fruity scents combined with butter and honey aromas.
