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Home > Restaurants > Recipes > Warm Porcini Salad

Warm Porcini Salad

Provided by: Chef Georgette Farkas

Photo by Bobby Doherty/New York Magazine
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2 lbs. medium porcini mushrooms (quantity can vary with size availability)
1 cup olive oil
3 cloves garlic
2 sprigs thyme
Salt and freshly ground black pepper
¼ cup sherry vinegar
½ cup hazelnut oil
¼ cup chopped hazelnuts
2 cups arugula
1 cup frisée
¼ cup yellow celery leaves (optional)
¼ cup shaved Parmesan


Preheat the oven to 350 degrees. Clean the porcini with a damp cloth, gently wiping off any dirt. Using a small paring knife, peel away the tough outer layer of the stems. Cut the porcini into ½-inch-thick slices. In a sauté pan over high heat, add a little olive oil. When hot, add the mushrooms in a single layer, making sure not to overcrowd the pan. Once the mushrooms begin to caramelize, add the garlic and thyme and season with salt and pepper. Add more olive oil as necessary. When the mushrooms are golden brown and cooked through, remove them from the pan, place on a paper towel or rack, and set aside. Repeat with the remaining mushrooms. Keep warm. In a small bowl, add the sherry vinegar and a pinch of salt and pepper. Whisk in the hazelnut oil. Chop the hazelnuts into pieces of a consistent size, enabling them to brown evenly. Place the nuts on a lined sheet tray and bake in the oven for about 8 minutes, or until golden brown. Season with salt and set aside to cool. Arrange the warm porcini on one side of individual serving plates. Toss the arugula, frisée, and celery leaves with the hazelnut vinaigrette and arrange on the other side of the porcini. Top with shaved Parmesan and toasted hazelnuts. (Published 2016)