Ja, das geht bei überraschend vielen Gemüsen und Pilzen wie Fenchel, Kohlrabi, Karfiol oder eben Champignons. Gut wird’s indem der Pilz ganz fein geschnitten oder gehobelt wird. Die Grande Dame der italienischen Küche - die leider schon verstorbene Marcella Hazan - hat uns in ihrem Standardwerk "Die klassische italienische Küche" diesen mit Zitronensaft, Öl und Trüffelraspeln (oder Trüffelpulver „Dalbosco“ von TartufLanghe) daherkommenden Pilzsalat offenbart. Marinade nach Geschmack noch mit Salz und Pfeffer würzen und die Champignons damit beträufeln.
Ein einfaches und vor allem schnelles Gericht dem es an Geschmack nicht fehlt. Guten Appetit!
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