Salad with Fresh Porcini Mushrooms, Arugula, and Parmesan

A salad that we can only enjoy during the fresh porcini mushroom season. Of course, we can also use frozen porcini mushrooms, which we slice thinly, but the taste and texture will certainly not be the same. It is also important to use high-quality olive oil, which is like the finishing touch to this royal autumn salad.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Green, raw

  • 15 dag Arugula

  • 10 dag Mushrooms, mauve

  • 10 dag Cheese, Parmesan, hard

  • 6 twig Thyme, raw

  • 2.5 spoons Oil, olive

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, white

  • pieces Juice, lemon

Steps

  1. Clean the celery stalk and rinse it under running water. Sort through the arugula, rinse it, and dry it well. Clean the porcini mushrooms and wipe them with a damp cloth (if necessary, rinse them very quickly under running water and dry them well).

  2. Slice the celery stalk into thin strips, about 3 cm long. Slice the porcini mushrooms very thinly. Finely chop the thyme leaves.

  3. In a bowl, mix the arugula and the thinly sliced celery. Spread the mixture onto plates. Add the sliced porcini mushrooms and generously grate Parmesan over everything. Sprinkle with thyme and season with pepper, salt, and olive oil. Optionally, add balsamic vinegar or lemon juice. Serve the prepared salad immediately with homemade bread.

Nutrition Information (Per 100g)

  • Calories: 162.94 kcal
  • Fat: 11.66 g
    • Saturated Fat: 4.43 g
  • Carbohydrates: 3.26 g
    • Sugars: 0.7 g
  • Protein: 9.56 g
  • Fiber: 0.93 g