Cepes Salad With Soya
Ingredients
500 grams fresh Cepes (white button mushrooms can be substituted)
2 small Shallots
8 cl Red Wine Vinegar
6 cl Mushroom Soy Sauce
16 cl Olive Oil
Salt And Pepper
Method
Choose cepes or mushrooms of average size which are firm and have well rounded heads.
Separate the heads from the stalks and remove the dirt from the stalks.
Clean the mushroom under the cold water tap. Cut the heads into 1 cm thick slices on a slant and cut the stalks into thick julienne.
Salt the mushrooms so that they will soften and give out water.
For cepes - leave for 30 minutes; for cultivated mushrooms - leave only 10 minutes.
Arrange the mushrooms on four large plates in rosette pattern and then 5 minutes before serving, coat with the sauce and leave to stand in a warm place.
Sauce: In a bowl mix the vinegar with the soya, oil and chopped shallots.
Season with pepper, BUT - no salt.