• 2 hard boiled egg yolks
• 1/2 cup extra-virgin olive oil
• juice of 1/2 lemon
• 2 unsalted anchovies
• 1 pinch minced parsley
• 1 garlic clove, minced
• 16 ounces porcini mushrooms
• 1 white truffle
• salt and freshly ground black pepper

For the dressing: Crumble the two egg yolks and mix well with the olive oil and the lemon juice. Add the anchovies, well rinsed and minced, parsley, and garlic. Mix well to obtain a homogeneous sauce.

Thinly chop the mushrooms; clean the truffles with a wet cloth and slice them. Add both to the dressing, mix delicately to avoid breaking the mushrooms and the truffles. Season with salt and pepper. Serve immediately to avoid the release of water.

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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