Raw Porcini Salad

by Patrick Hamilton

Serving Size: 4
Preparation Time: 30 minutes



Slice the cleaned mushrooms very thinly (a mandolin is useful here). Place the slices into a work bowl, add the parsley, squeeze the lemon over, add the oil and season to taste. Gently mix with your hands until the salad is evenly dressed. Set aside for 15 minutes to allow the flavors to blend. Adjust the seasonings, and dressing, and serve with good crackers or bread.

About the chef

Patrick Hamilton is a SOMA member and graduate of the California Culinary Academy. Patrick has been a corporate chef, executive chef, catering company owner, food consultant, and columnist. He was David Arora's foray chef for several years, was a demonstration chef at many MSSF events, and leads the SOMA Camp kitchen. He has served thousands of people many mushroom dishes.