400 g fresh porcini mushrooms cut into cubes. Heat 250 ml Villa Zottopera Olive Oil in a pan and fry the mushrooms. Season with salt and pepper, freshly ground as well as
1 tbsp. maple sirup, 1 tbsp. Noble Sour P.X. and 1 tbsp. Balsamic Vinegar T Serve on a bed of leafy salad and crusty french bread.
serves 4
by Peter Berger, Hobby Chef, Vienna
