Most mushroom recipes cover familiar ground, from an everyday risotto to mushroom soup.
This is different.
This is a recipe shared with us by Spanish chef and mushroom lover, Xavier Pellicer.
It’s a delightful salad you can make at home, just for the pleasure of it, or to impress friends and family.
The original dish can be found in season at chef Xavier Pellicer's award-winning restaurants in Barcelona, Spain.
This recipe is for 1 person.
1 beautiful and smooth Caesar’s mushroom (about 120 g)
Clean the Caesar’s mushroom carefully. Remove the white part which is not edible. With the help of a paring knife, peel the stem and remove the "skin" of the orange part.
Don’t rinse with water, never! You can finish cleaning the spores with the help of a brush.
Slice with a mandoline. On the plate, place the flowers and dress them with garlic oil, chive oil, smoked oil, salt, black pepper, and chopped chives. We make this operation 3 times, overlapping the Caesar's mushroom slices to form a flower shape.
Finally, decorate with the flowers and sprouts and add a little salt flake.
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