Salad of fresh mushrooms and parmesan cheese

1 servings

Ingredients

Quantity Ingredient
INSALATA DI FUNGHI E
PARMIGIANO REGGIANO
MAKES 6 SERVINGS
Source: Cooking Vegetables
The Italian Way; Judith
Barrett
ISBN 0-02-009078-1; 1994

Directions

I first tasted this salad in a hotel restaurant in Sirmione, a medieval walled city on Lake Garda in northern Italy. I have no idea what variety of mushrooms they served, but I have made this salad many times and have used most of the "wild" varieties available in my grocery store, as well as plain white mushrooms, all with wonderful results. Use the freshest, best-quality mushrooms, since the taste of the mushrooms really comes through.

1 pound fresh mushrooms (crimini, portobello, shiitake, or white cultivated, or a mixture of two or more varieties), stems removed, caps thinly sliced ¼ pound Parmigiano-Reggiano cheese, shaved paper thin ⅓ cup extra virgin olive oil 3 tablespoons fresh lemon Juice Freshly ground black pepper to taste Salt 1. Place the mushrooms and cheese in a medium-size serving bowl.

2. Combine the oil, lemon juice, and a few grinds of the black pepper in a small mixing bowl. Pour over the mushroom-and-cheese mixture and toss gently but thoroughly to distribute the dressing. Add more oil, a tablespoon at a time, if the mixture seems too dry. Season lightly with salt. Be careful not to oversalt since the cheese will also add saltiness. Serve immediately.

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING From: Sallie Krebs Date: 10-07-95 (19:59) (159) Fido: Cooking

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