Wild mushroom salad | Sempio
Wild mushroom salad with saffron milk caps, toasted pine nuts, and an umami-soy dressing. Perfect vegetarian delight.
Ingredients
- 10 ml Emulsified mushroom juice
- 2 g Freshly ground black pepper
- 4 g Salt
- 30 g Gluten free Soy Sauce
- 20 leaf Curly endive
- 12 g Toasted pine-nuts
- 20 g Anise bread (Tortell d’Olot)
- 35 g Extra-virgin olive oil
- 200 g Small saffron milk cap mushrooms
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