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Salad 'scent of the forest'

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 2 people

2 or 4 fresh and fragrant mushrooms, 1 tablespoon of extra virgin olive oil (ideally truffle flavoured oil), 1 teaspoon of water, 1 teaspoon lemon juice, 1 pinch of salt, 1/2 teaspoon black peppercorns, plenty of chopped parsley

Instructions

Clean the mushrooms by removing the stem, the lining of the chapel and removing any traces of soil with a rag slightly dampened. Cut into very thin slices.

Arrange the slices in a serving dish forming a heart: you can help by following the shape of a pastry cutter, or making a cardboard frame, to be removed after you have decorated the mushrooms with chopped parsley.

Prepare an emulsion of oil, lemon juice, water and salt; spread it on mushrooms, garnish with freshly ground black pepper, grated lemon peel and serve very light.

Alternatively, you can combine the parsley to garnish and serve the mushrooms on a bed of tender baby spinach leaves.


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Notes

Thanks to Vera Ferraiuolo - veruccia.blogspot.com

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