For the bell pepper salad with chili cheese porcini mushrooms, first clean the porcini mushrooms with a mushroom brush or kitchen paper. Thinly cut the cut surface from the stem and slice the mushrooms into thicker slices. Wash the parsley, dry it, sort it if necessary, cut the leaves coarsely, put some aside for sprinkling. Wash the chili pepper, remove seeds and pericarp, rinse again under hot water and cut into fine strips. Peel the garlic clove and press it through the press. Wash the peppers, cut them in half, remove the seeds and pericarp, rinse them again under hot water, shake them dry and cut them into fine strips, cut them again into bite-sized pieces.
Divide the peppers immediately into deep plates, season with salt and pepper from the mill. Add a little olive oil and white balsamic vinegar, top with parsley and mix.
While the peppers are cooking through a bit, heat the butter in a skillet, stir in the garlic and chilies and sauté (they should not take on color). Add the mushrooms and cook, turning occasionally, until al dente. Season with salt and pepper from the mill. Season with chili from the mill, the mushrooms should get a certain spiciness.
Mix the paprika again. Remove the pan from the heat, fold the cream cheese into the mushrooms and pour over the peppers, sprinkle with parsley and serve the bell pepper salad with chili cheese porcini mushrooms equal se