John Myers
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Warm Mushroom Salad – Insalata Di Funghi Alla Trentino
The perfect warm mushroom salad – insalata di funghi alla trentino recipe with a picture and simple step-by-step instructions.
For the mushrooms:
- 20 g Unsalted butter
- 1 medium-sized Clove of garlic, fresh
- 100 g Mushrooms, fresh, (mushrooms, shiitake, oyster mushrooms, shimeji)
- 1 tsp Parsley, plain, fresh or frozen
- 1 pinch Salt
- 1 Pri Pepper, black, fresh from the mill
- 1 tbsp Orange juice
For the dressing:
- 1 Egg yolk, (size M)
- 2 tbsp Extra virgin olive oil
- 1 tsp Parsley, plain, fresh or frozen
- 1 pinch Salt
- 2 Pinches Pepper, black, fresh from the mill
- 2 tsp White wine vinegar, mild
To garnish:
- Frisée leaves or sprigs of dill, fresh
- 1 pinch Diced pepperoni, red
- 2 Pinches Sesame seeds, white
- Blossoms
- Clean the mushrooms and cut them into large pieces, leaving the hats whole.
- Whisk the egg yolks with the olive oil. Chop the parsley very finely and mix in with the salt and pepper.
- In the melted butter, gently simmer the pressed garlic clove, the mushrooms and the parsley for 1 minute. Season to taste with salt and pepper.
- Add the orange juice and simmer for 2 minutes with the lid on. Arrange on a warmed serving plate.
- Drizzle the dressing over the mushrooms, garnish the finished salad, serve warm as an antipasti and enjoy.
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