• Ingredients: 17
  • Serves: 4
  • Prep: 20 mins
  • Bake: 20 mins

Raw cèpes salad with fresh lemon juice, garlic clove, minced, extra-virgin olive oil, fresh cèpes , cut vertically into 1/8-inch-thick slices, chopped fresh parsley, chopped fresh chives, chopped fresh tarragon, shaved parmesan cheese. To make this raw cèpes salad for 4 persons you will need 20 mins for preaparation and 20 mins for baking.

Ingredients

  • 3 tbsps. fresh lemon juice
  • 1 garlic clove, minced
  • 9 tbsps. extra-virgin olive oil
  • 1 lb. fresh cèpes , cut vertically into 1/8-inch-thick slices
  • 1 tbsp. chopped fresh parsley
  • 1 tbsp. chopped fresh chives
  • 1 tbsp. chopped fresh tarragon
  • Shaved Parmesan cheese

Garnish:

Topping:

  • 1 cup plus 2 tbsps. all purpose flour
  • 6 tbsps. yellow cornmeal
  • 1 1/4 tsps. baking powder
  • 1/2 tsp. salt
  • 4 tsps. chilled unsalted butter, diced
  • 1/2 cup buttermilk
  • 3/4 cup coarsely grated Gouda cheese about 3 oz.

Assembly:

  • Ingredient info: Chipotle chiles are often sold in a spicy tomato sauce called adobo. They’re available at some supermarkets and at specialty foods stores and Latin markets.

Directions

  1. Step 1 Whisk lemon juice and minced garlic in medium bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

    For this step you will need

  2. Step 2 Arrange mushroom slices on serving platter, overlapping slightly. Sprinkle mushrooms with salt and pepper.

    For this step you will need

  3. Step 3 Pour dressing over (mushrooms will soak up dressing). Sprinkle parsley, chives, and tarragon over mushrooms.

    For this step you will need

Nutrition information

Calories 301 Carbohydrates 7 g (2%)
Fat 31 g (47%) Protein 3 g (6%)
Saturated Fat 4 g (21%) Sodium 9 mg (0%)
Polyunsaturated Fat 3 g Fiber 1 g (3%)
Monounsaturated Fat 22 g Cholesterol 0 mg (0%)