Porcini mushrooms in salad

Autumn at the table

---

You will need: (for 3 people)

• 500g of ceps
• 2 cloves of garlic
• 2 bay leaves
• 20g of butter
• 2 tablespoons of olive oil
• half a teaspoon of crushed 5-berry mix
• 1 half teaspoon of fleur de sel
• 2 tablespoons truffle balsamic
• Salt & pepper

---

1. Peel and chop the garlic.
2. Peel the ceps and cut them into thick slices.
3. Heat half of the oil and butter in a frying pan and fry the garlic for 2 minutes.
4. Then add the porcini mushrooms and the bay leaf. Cook for 5 minutes while stirring.
5. Season with salt and pepper, pour the vinegar over and serve with a green salad.

Tip: This recipe can also be created with Balsamic Walnut and Curry or Tarragon and Madagascar Pepper Vinegar.

Don’t have the truffle balsamic? Find it in our shop