Salad with Warm Porcini Mushrooms and Sun-Dried Tomatoes
Salads • Italian
Description
The mushrooms pair beautifully with acidity and sweetness, and here they are complemented by sun-dried tomatoes, which, according to the idea of Chef John Smith, should be slightly dried in the oven.
Ingredients
- Porcini Mushrooms 5 oz
- Baku Tomatoes 3 pieces
- Garlic 1 clove
- Thyme 0 oz
- Mixed salad greens 0 oz
- Scallions 0 oz
- Olive Oil 5 fl oz
- Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Flaky sea salt 0 oz
Step-by-Step Guide
Step 1
Cut the tomatoes into large pieces, sprinkle with sea salt and pepper. Arrange them on a baking sheet, drizzle with 40 ml of olive oil, add 2 grams of thyme, and place in a preheated oven at 355°F for 5 minutes. Then, remove the baking sheet and set it in a cool, well-ventilated area for 3 hours.
Step 2
Sort the mushrooms and sauté them in a pan with a mixture of olive oil and butter, along with the remaining thyme and 1 crushed clove of garlic. Season with salt and pepper to taste.
Step 3
Arrange the mushrooms and sun-dried tomatoes on a plate, then top with green onion tops and salad leaves dressed with the oil used to roast the tomatoes.
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