John Myers
Fresh Mushroom Salad – Insalata Di Funghi Alla Piemont
The perfect fresh mushroom salad – insalata di funghi alla piemont recipe with a picture and simple step-by-step instructions.
To garnish:
- 1 tbsp Lemon juice
- 1 tbsp Parsley, plain, fresh or frozen
- 1 Egg yolk, (size K)
- 1 pinch Salt
- 1 pinch Pepper, black, fresh from the mill
- 1 small Clove of garlic, fresh
- 2 tbsp Extra virgin olive oil
- 1 tbsp Orange juice
- Diced pepperoni, red
- 4 Dill sprigs, fresh
- Clean the mushrooms and cut into thin slices. Drizzle with 1 teaspoon of lemon juice.
- Whisk the egg yolks with salt, pepper and the remaining lemon juice. Squeeze the garlic clove. Add the olive oil in a thin stream while stirring constantly. Chop the parsley very finely and mix 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 with roasted bruschetta.
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