The porcini mushroom – recipe of the week

Recipe from Alfonso Iaccarino by Alfonso Iaccarino
Photography by Michele Tabozzi

 

 

 

 

 

Serves 4
1 pound porcini mushrooms
A few sprigs each of thyme, rosemary and marjoram
2 bay leaves
1/2 small inner rib of celery, julienned
2 tablespoons fine dry bread crumbs
1 lemon
1 clove of garlic
1 egg
1/2 ounce black truffle
2 tablespoons chicken stock (prepared from the carcass as when preparing brown stock)
1 teaspoon aged red wine vinegar
1 teaspoon white wine vinegar
Mixed salad greens (lettuce, mâche, curly endive, etc.)
1 quart (approximately)
extra virgin olive oil
Salt

 

 

Carefully clean the mushrooms by passing them under a thin stream of running water. Dry them completely.

Sauté 3/4 of the whole mushrooms for 10 minutes in extra virgin olive oil seasoned with half of the herbs and the garlic 194° F. Take care to evenly maintain the temperature of the oil.

Slice half of the remaining mushrooms. Pass them in the beaten egg and then the bread crumbs. Fry them in hot extra virgin olive oil and drain on paper towels.

Thinly slice the final portion of mushrooms and dress them with extra virgin olive oil, lemon juice and salt. Allow them to marinate for a few minutes.

Slice the whole cooked mushrooms and arrange them in a disk-like pattern on each plate. Dress them with an emulsion of the remaining thyme, olive oil and a pinch of salt. Set the plates briefly

(10 seconds) in a 350° F oven.

Prepare the sauce. Heat the chicken stock with the two vinegars and a few teaspoons of extra virgin olive oil for a few minutes. Allow to cool and add a third of the truffle finely diced and a third julienned. Reserve the remainder for decorating. At this point add a few drops of lemon juice and the julienne of celery as well, mixing gently.

Presentation: Top the layer of hot mushrooms with a layer of thinly sliced marinated mushrooms. Nap with the sauce, add a layer of salad greens and top with the fried mushrooms. Complete the dish with a drizzle of olive oil and the remaining black truffle.