Salad with warm porcini mushrooms and dried tomatoes
2 servings
20 minutes
Mushrooms go well with sourness and sweetness, here they are represented by Baku tomatoes, which, according to Alexey Zimin, need to be slightly dried in the oven.
1
Cut the tomatoes into large pieces, sprinkle with sea salt and pepper. Place on a baking sheet, drizzle with 40 ml of olive oil, add 2 grams of thyme, and put in a preheated oven at 180 degrees for 5 minutes. Then remove the baking sheet and place it in a cool, well-ventilated area for 3 hours.
- Baku tomatoes: 3 pieces
- Coarse sea salt: 2 g
- Ground black pepper: to taste
- Olive oil: 140 ml
- Thyme: 3 g
2
Sort the mushrooms and fry them in a mixture of olive and butter with the remaining thyme and 1 crushed garlic clove. Add salt and pepper if necessary.
- Porcini mushrooms: 100 g
- Olive oil: 140 ml
- Butter: 30 g
- Thyme: 3 g
- Garlic: 1 clove
3
Place mushrooms and sun-dried tomatoes on a plate, and cover everything with green onion feathers and salad leaves dressed with the oil in which the tomatoes were baked.
- Porcini mushrooms: 100 g
- Baku tomatoes: 3 pieces
- Spring onion: 2 g
- Mixed salad leaves: 30 g
- Olive oil: 140 ml
