Mixed Wild Mushroom and Parmigiano Salad
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| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | (n/a) |
| Source | Leo Buscaglia's Love Cookbook with Biba Caggiano |
| Yield / serves | 2 servings |
| Rating | Excellent |
Ingredients
- 3-4 T extra-virgin olive oil
- 1-2 T balsamic vinegar (or red wine vinegar)
- 5 oz assorted mushrooms (morels, crimini, shiitake, and chanterelles)
- 4-5 fresh basil leaves, finely shredded or minced, or 1 teaspoon fresh parsley
- 1 oz thinly sliced Parmigiano-Reggiano
- salt and freshly ground pepper
Preparation
In a small bowl, whisk together the oil and vinegar and set aside.
Wipe the mushrooms clean with a damp cloth, cut them into thin slices, and place in a medium bowl.
Season the mushrooms with salt and just a bit of pepper and toss with the basil or parsley and the dressing. Taste and adjust the seasoning, as necessary. Arrange in small mounds on serving plates, top with the sliced Parmigiano, and serve.
