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Fontina and Porcini Mushroom Salad

  • 25 minutes
  • Easy
  • Side dishes and salads

Ingredients: Per 4 servings

  • 7 oz Fontina cheese
  • ¾ oz butter
  • 2 shallots
  • ½ lb Porcini Mushrooms
  • 3 ½ oz soy sprouts
  • salt and pepper

Preparation:

Sauté the shallots in butter until they become transparent. Add the mushrooms and cook until soft. Add a pinch of salt and pepper. Remove from the pan and let cool slightly. Distribute them among the individual plates. Place diced fontina and soy bean sprouts on top. Mix together the ingredients for the dressing and pour on top of each plate. Serve.