Makes: 2 servings

Between 30 and 45 minutes

Easy

Print Friendly

Print

Ingredients

  • 1 Sabarot porcini soup
  • Sabarot frozen mushrooms pieces
  • 1 mayonnaise jar
  • 2 slices of bread
  • 1 clove of garlic
  • 1 lemon
  • Parsley
  • Salt, pepper
  • 1 carrot
  • 1 Zucchini
  • 1 radish
  • A few arugula leaves
  • ½ red onion

Preparation

Mayonnaise:

1. In a bowl, mix 2 tbsp of mayonnaise with the juice of half a lemon, chiseled parsley and the clove of garlic crushed. Season with salt and pepper.

Vegetables:

2. Cut thin strips of carrot with the mandolin. Cut thin strips of Zucchini with the mandolin, roll them into a cylinder. Cut thin slices of radish with the mandolin.

Porcinis:

3. Defrost the mushrooms at room temperature. In a very hot frying pan with olive oil, saute the mushrooms until brown. Season with salt and pepper.

4. In a soup plate, pour the porcini soup beforehand warmed in a pan.

5. Toast a slide of bread, put a piece of porcini, then a bit of mayonnaise, then a piece of porcini… Insert your vegetables and put a few sprout of Arugula.

6. Taste.

You want to print this recipe? During the preview, remember to click the elements you want to remove for custom printing!