Raw Mushroom Salad

Insalata di Funghi


Mushrooms’ Marinade:
½ teaspoon Dijon mustard
4 flat anchovy filets, packed in oil, drained
½ cup fresh squeezed lemon juice
1 cup olive oil
2 teaspoons sherry wine vinegar
½ teaspoon salt
Pepper to taste

½ pound Cremini Mushrooms, cleaned, stem ends trimmed, sliced roughly 1/8 inch thick
½ pound White mushrooms, cleaned, stem ends trimmed, sliced roughly 1/8 inch thick
½ pound Shitake mushrooms, cleaned, stalk completely removed, sliced roughly 1/8 inch thick
3 Tablespoons chopped Parsley leaves
3 Tablespoons thinly sliced Basil leaves
1 large red bell Pepper, finely diced
Salad greens, cleaned and well dried
½ large head Red Leaf lettuce (about 8 ounces)
1 head Boston lettuce (about 4 ounces)
8 ounces Parmesan cheese, shaved
Serves 6 -8
Printable Version
Mushrooms’ Marinade:
Place mustard, anchovies, lemon juice, sherry wine vinegar, salt and pepper in the food processor. Process until smooth.
With the machine running, drizzle in the olive oil.
In a large bowl, mix the sliced mushrooms with the chopped parsley, basil, diced red bell peppers, with one cup of the vinaigrette. Toss well to moisten all of the mushrooms. Allow the mushrooms to marinate in the dressing for one hour. Toss after 30 minutes.
Dress the salad greens with some of the remaining vinaigrette. (a few tablespoons at a time until it is lightly dressed, to your liking.) Reserve any remaining dressing for other use.
Place the dressed greens on a platter. Top with the marinated mushrooms and shaved parmesan.
Chef’s Tip:
To shave the parmesan cheese you need a solid piece of cheese and a common swivel potato peeler. Place it against the piece of cheese and use it, as if you were peeling potatoes. You will obtain small parmesan shavings. This is a fun alternative to plain grated cheese.
©2015 Nick Stellino Productions