in Italy

Fresh mushroom salad – Insalata di funghi alla Piedmont

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Ingredients for 1 servings:

  • 100 g fresh mushrooms (mushrooms, shiitake, oyster mushrooms, shimeji)
  • 1 tbsp lemon juice
  • 1 small egg yolk
  • Salt and pepper, black, freshly ground
  • 1 small garlic clove(s)
  • 25 g extra virgin olive oil
  • 1 tbsp parsley, flat, fresh or frozen
  • 1 tbsp orange juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Recipe from Northern Italy

Clean the mushrooms and slice them thinly. Drizzle with 1 teaspoon of lemon juice. Whisk the egg yolk with salt, pepper, and the remaining lemon juice. Squeeze in the garlic clove. Add the olive oil in a thin stream, stirring constantly. Finely chop the parsley and mix it in with the orange juice. Season the dressing with salt and pepper and drizzle over the mushrooms. Garnish immediately, serve, and enjoy as an antipasti.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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