Funghi in insalata
Mushrooms salad
- 675 g (1 1/2 lb) fresh mushrooms
- Lemon juice
- Salt
- 3 tablespoons extra virgin olive oil
- 50 g (1 3/4 oz) Emmental cheese
- Grated truffles, if you like
- Time:
preparation: 20 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
If you have very fresh wild mushrooms especially porcino mushrooms (Boletus species) you can choose this recipe: salad mushrooms.
Clean the mushrooms removing any lumps of earth and other impurities with the tip of a knife blade. Brush off grit and dirt with a
toothbrush. Do not rinse them under cold running water; you could loose their delicate taste! Moisten some absorbent kitchen paper and clean
them accurately. Cut them lengthways into very thin slices.
Cut the cheese very thin too, and add to the mushrooms.
Season with olive oil, lemon juice, salt. If you like, you can add freshly ground pepper and grated truffles.
Note
- This salad is very good even if you use "champignons" or cultivated mushrooms.
In this case you have to add another cheese, such as Parmesan cut into little pieces.
- If you don't like cheese, you can't use it.
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
The author Loretta Sebastiani lives in Italy (IT)
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