This is an earth tasting salad which can be made with either white mushrooms or fresh Porcini. <br />The key to success in this salad is to peel and cut the mushrooms paper thin. Yup, you read it, peel the mushrooms. I learned this technique from a French friend – you peel them from the base to the top of the cap, resulting in super clean and smooth mushroom. No need to brush and damage your mushrooms and they get to be very white, even if they had some minor damages. <br />As for cutting them super thin, I set my mandolin to the minimum, I hold the mushroom with my fingers and then just go for it. You need to be careful but that’s what you have to do in the kitchen. <br />

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