Sautéed porcini
Porcini flambéed with Cognac and Madeira, and then encrusted with Piedmont hazelnuts – mushrooms have never tasted this delicious! Now grate over the «Alter Schweizer» cheese and the satisfaction is complete!
Christian Kuchler
Ingredients
serves 8
100
ml
olive oil
400
g
fresh porcini, cleaned and sliced
150
g
“Alter Schweizer”
1
onion, cubed
1
garlic clove, cubed
50
g
butter
1
sprig
thyme
1
sprig
sage
50
ml
Cognac
50
ml
Madeira
1
tbsp.
aged balsamic
1
tbsp.
sherry vinegar
1
bunch
flat-leaf parsley, finely chopped
50
g
Piedmont hazelnuts
50
g
garden herbs
Method
Brown the porcini in olive oil together with the onions and garlic.
As soon as the mushrooms start to color, add the thyme, sage, and butter.
Flambée with Cognac and Madeira. Add the nuts and a dash of Sherry vinegar and reduce the mixture.
Serve immediately on a warm plate. Garnish with a little aged Aceto balsamic vinegar and garden herbs.
Serve straightaway, using a truffle grater or Microplane to grate over the “Alter Schweizer” cheese in front of your guest.
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