Salad of Caesar’s mushrooms and white truffle

Salad of Caesar’s mushrooms and white truffle

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

This is a marriage of wild food ingredients at the very highest level. The supreme reputation of both fungi is undisputed, and they are two of the most delicate and delicious foods in the world. I always say that this Italian dish is for gourmets and kings – and (truffle-hunting) pigs.

Ingredients

Quantity Ingredient
400g caesar’s mushrooms, if possible still closed and young
30g fresh white truffle
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon parsley, very finely chopped
40g parmesan, freshly shaved
salt, to taste
pepper, to taste

Method

  1. Clean and finely slice the mushrooms. Clean the truffle carefully.
  2. Mix the oil with the lemon juice, parsley and some salt and pepper.
  3. Arrange the mushroom slices on a large flat plate, sprinkle with Parmesan shavings first, then drizzle over the vinaigrette. Shave a little of the truffle over each plate. Serve with toasted bread.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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