Slow Food Recipe: Grilled Porcini Mushroom Salad.

Via on Sep 30, 2009

Porcini Mushrooms

The fall season is rich and offers a chance to withdraw our summer wings and focus inward.

Our energy moves closer to the core, just like a plant in preparation for the cold. However, if you sense the weight of cold weather dampening your spirit, rummage around in the woods for some wild porcini mushrooms: they may inspire an earthy dish to delight you and your vegetarian friends, alike!

Grilled Porcini Salad

  • 5 fresh porcini (or chanterelle or Portobello) mushrooms
  • 1 head of red leaf lettuce
  • 2 bunches of mizuna
  • 2 stalks of celery, sliced thin on the diagonal
  • ½  cup chives
  • 2- 3 cloves of garlic, crushed and chopped fine
  • 1 bunch of parsley, chopped rough but fine
  • Half cup of parmigiano reggiano cheese

Hike into the nearby hills and gather mezzo kilo di porcini mushrooms. Clean them carefully with a cloth, scrape off dirt with a knife and slice mushroom to medium width. Rub with garlic and parsley. Grill them on an outdoor grill, or inside on a grill pan. Don’t overcook. Add salt and pepper. Set aside.

Meanwhile, mix the salad with the celery, chives and herbs. Toss with a generous amount of extra virgin olive oil and a smidgen of red wine vinegar. Toss with the grated parmigiano cheese. Compose the salad on the plate and add grilled mushrooms.

Enjoy!

Peggy Merkel

For more information on longtime elephant columnist and Slow Foodie Peggy Markel, please visit her website.

About Peggy Markel

Sign up for Peggy's monthly newsletter, to receive stories, videos, recipes and updates in your inbox. Join the PMCA community on facebook for photos and stories from the road. Since 1992, Peggy Markel has traversed the Mediterranean and North Africa, from Elban fishing villages and Moroccan markets to the homes of Tuscan artisans and chefs, furthering her own exploration of culture and cuisine. On these journeys, she saw an opportunity to design and direct her own brand of culinary tours in which enjoyment of the present place and moment plays a pivotal role. "When we speak of Slow Travel, we mean that particular experience of letting yourself merge with your surroundings: the pace, customs, mores and style of where you find yourself. It’s really about our willingness to let the world in, and see ourselves a part of it.” For more information about Peggy's trips and classes: peggymarkel.com For more writing and recipes by Peggy: peggymarkel.blogspot.com Or, follow Peggy on Twitter

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One Response to “Slow Food Recipe: Grilled Porcini Mushroom Salad.”

  1. Chris Courtney Chris in Texas says:

    Thanks! We'll try this one soon!

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