Salad of Caesar’s Mushrooms and White Truffle

Name: Salad of Caesar’s Mushrooms and White Truffle
Cuisine: Italian
Ingredients: 1 tbsp very finely chopped parsley; 2 tbsp lemon juice; salt and pepper to taste; 40 g Parmesan, freshly shaved; 400 g Caesar’s mushrooms, if possible still closed and young; 4 tbsp extra virgin olive oil; 30 g fresh white truffle; salt and pepper to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

This is a marriage of wild food ingredients at the very highest level. The supreme reputation of both fungi is undisputed, and they are two of the most delicate and delicious foods in the world. I always say that this Italian dish is for gourmets and kings - and (truffle-hunting) pigs.

Ingredients

400 g Caesar’s mushrooms, if possible still closed and young
30 g fresh white truffle
4

Europe
Italy
Gluten-free
Vegetarian

Method

Clean and finely slice the mushrooms. Clean the truffle carefully.

Mix the oil with the lemon juice, parsley and some salt and pepper.

Arrange the mushroom slices on a large flat plate, sprinkle with Parmesan shavings first, then drizzle over the vinaigrette. Shave a little of the truffle over each plate. Serve with toasted bread.