Salad with Warm Porcini Mushrooms and Sun-Dried Tomatoes

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

The mushrooms pair beautifully with acidity and sweetness, and here they are complemented by sun-dried tomatoes, which, according to the idea of Chef John Smith, should be slightly dried in the oven.

Ingredients

Porcini Mushrooms - 3.5 oz
Baku Tomatoes - 3 pieces
Garlic - 1 clove
Thyme - 0.1 oz
Mixed salad greens - 1.1 oz
Scallions - 0.1 oz
Olive Oil - 4 fl oz
Butter - 1.1 oz
Salt - to taste
Ground Black Pepper - to taste
Flaky sea salt - 0.1 oz

Step by Step guide

Step 1

Cut the tomatoes into large pieces, sprinkle with sea salt and pepper. Arrange them on a baking sheet, drizzle with 40 ml of olive oil, add 2 grams of thyme, and place in a preheated oven at 356°F for 5 minutes. Then, remove the baking sheet and set it in a cool, well-ventilated area for 3 hours.

Step 2

Sort the mushrooms and sauté them in a pan with a mixture of olive oil and butter, along with the remaining thyme and 1 crushed clove of garlic. Season with salt and pepper to taste.

Step 3

Arrange the mushrooms and sun-dried tomatoes on a plate, then top with green onion tops and salad leaves dressed with the oil used to roast the tomatoes.