Porcini salad

Instructions

1. Cut thin slices from the caps of nice porcini mushrooms. Save half of the slices and fry the other half in oil in a pan at high heat.
2. Cut the stems into cubes and warm them gently in butter.
3. Arrange the raw and fried slices together with butter-sautéed cubes in between, drizzle with lemon juice and pour a little of the frying butter over.
4. Garnish with wild thyme and sprinkle a little porcini powder over at the end.