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French   -   Raw Cepe Salad   adapted from The Vegetarian Bistro

  • 6 Fresh Porcini Mushrooms
  • 4 Medium Shallots -- finely chopped
  • 1/2 Teaspoon Dijon Mustard
  • 3 Tablespoons Olive Oil
  • 1/2 Lemon Lemon Juice
  • 1 Tablespoon Balsamic Vinegar
  • Salt -- to taste
  • Cayenne -- to taste
  • 1 Clove Garlic -- finely chopped
  • 1 Tablespoon Fresh Chives -- finely chopped
  • 1 Tablespoon Fresh Parsley -- finely chopped
  • 1 Tablespoon Fresh Basil -- finely chopped
  • 3 Ounces Pecorino Cheese -- shaved
Directions finely chop 2 mushrooms and mix them with shallots, mustard, 1 1/2 tablespoons of olive oil, lemon juice, vinegar, salt, garlic, cayenne and half the herbs. Set aside. thinly slice the remaining mushrooms. toss with remaining olive oil, season with salt if desired. divide the chopped mushroom mixture among the salad plates. surround each with a fan of the sliced mushrooms. Sprinkle the mushrooms with the remaining herbs. Garnish with shaved cheese.
Serves 4
Time to Make 0:00

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