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.Back to overview