A recipe for raspberry deglazed porcini mushrooms on a bed of spinach.
6 large ceps (or 500 g of ceps in jars)
4 tbsp of raspberry vinegar sweetness
4 tablespoons of La Classique Bio extra virgin olive oil
1 clove pink garlic
2 sprigs of fresh thyme or 1 teaspoon of herbes de Provence
4 small handfuls of spinach shoots
Salt and ground pepper.
Wash and dry the spinach shoots. Crush the garlic clove with the skin. Prepare the porcini mushrooms: scrape and wash them, remove the green parts and cut them into thick slices.
Heat the olive oil in a large frying pan, sear the slices of porcini mushrooms in the steaming oil, brown them and then lower the heat. Add the thyme or herbes de Provence and garlic and leave the ceps to cook for 15 minutes, stirring occasionally. trainMove the ceps with the raspberry sweetness, leave to reduce, add salt and pepper and stop the heat.
Divide the spinach shoots between 4 individual plates, cover with the porcini mushrooms, sprinkle with olive oil, serve and enjoy warm or cold.