Wafer-thin slices of porcini with aged Parmesan and crème fraîche

Wafer-thin slices of porcini with aged Parmesan and crème fraîche

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

Occasionally through this book you will come across simple salads, comprising no more than two or three ingredients, served raw and finely sliced. At first it might seem surprising to eat mushrooms or asparagus uncooked, in their natural state, but cut as finely as possible, they often taste so much more of their true character to me. Cooking somehow seems to dilute their pure just-picked flavour.

Ingredients

Quantity Ingredient
200g porcini mushrooms
120g aged parmesan
1/2 lemon
65ml mild-tasting good-quality extra virgin olive oil
sea salt
freshly ground black pepper
4 tablespoons creme fraiche
handful curly parsley, very finely chopped, leaves only

Method

  1. Wipe the mushrooms carefully and gently with a soft clean cloth or mushroom brush if you have one; don’t wash them or the water will soak into the flesh and drown their flavour. Using a small sharp knife, trim the bases, then slice the porcini very finely into wafer-thin slices.
  2. Slice the Parmesan very finely as well. To ensure that the Parmesan does not overpower the perfumed earthy, delicate flavour of the mushrooms, the slices need to be paper-thin.
  3. Toss the sliced porcini and Parmesan together very gently, squeeze over the lemon juice and drizzle with a little of the extra virgin olive oil. Season lightly with salt and pepper – these flavours are too delicate for enthusiastic seasoning. The salad is a whisper of flavours, no more...
  4. Arrange the salad on individual plates, with a spoonful of crème fraîche in the centre. Drizzle over the rest of the olive oil and sprinkle with chopped parsley to serve.
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