Wash and clean the mushrooms, then slice them thinly.
Arrange the mushrooms in a plate and garnish them with Parmigiano Reggiano slivers.
Dress with the vinaigrette just prepared.
INGREDIENTS
porcini mushrooms 60 g
champignons mushrooms 90 g
Parmigiano Reggiano cheese flakes 40 g
INGREDIENTS FOR THE VINAIGRETTE:
Ponti Balsamic Vinegar of Modena P.G.I. Aged 3 years 20 ml
salt
pepper
extravirgin olive oil 30 ml
parsley extract 5 ml (300 g
of parsley washed, wringed & chopped)
champignons mushrooms 90 g
Parmigiano Reggiano cheese flakes 40 g
INGREDIENTS FOR THE VINAIGRETTE:
Ponti Balsamic Vinegar of Modena P.G.I. Aged 3 years 20 ml
salt
pepper
extravirgin olive oil 30 ml
parsley extract 5 ml (300 g
of parsley washed, wringed & chopped)
