Mushroom Salad is a wonderful, light antipasto or side dish that doesn’t require cooking. Prepared with a few simple ingredients with a tangy lemon dressing.
When I first arrived in Italy, I have to be honest and tell you, that I’d never eaten Mushroom Salad or Funghi Marinati as it’s called in Italian. It was served as an antipasto in many restaurants and I must say it is really, really delicious.
This Mushroom Salad or better yet, marinated mushrooms, is made with raw mushrooms, so you guessed right, it doesn’t require cooking. It’s flavour is very fresh with a simple lemon dressing and apart from being served as an antipasto it can also be served to accompany various meals as a side dish or be enriched with rocket or dairy free parmesan cheese.
You can also use these marinated mushrooms to toss into a green salad and use some of the mushroom dressing to coat the salad. It will give it a tangy, mushroomy flavour!
WHAT TYPE OF MUSHROOM SHOULD I USE?
It is essential to choose very fresh, firm white mushrooms with the hat firmly closed to the stem. I used the readily available Champignon mushroom. In reality you could choose any other fresh firm mushroom of your choice as long as it is sliceable. Also for presentation sake, it’s good to pick the smaller ones if possible. Unfortunately at the time of making this recipe for you, all the mushrooms were largish in size. It’s doesn’t really matter as the taste is exactly the same.
HOW TO CLEAN THE MUSHROOMS
Technically all the experts will tell you to avoid washing mushrooms as they easily absorb water and all you need to do is brush any dirt off and wipe with a damp cloth. Some say to give them a quick rinse and pat them dry. However, if I’m eating raw mushrooms I prefer to give them a quick rinse and peel them. Plus, always remember to clean your mushrooms just before you need them to avoid discolouring.
HOW TO PREPARE THE MUSHROOM SALAD
This salad is so amazingly simple. Just clean, peel and slice your mushrooms. Add the chopped parsley and drizzle with lemon dressing!
Yes, that’s it – I told you it was simple!
Did you make this recipe?
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Mushroom Salad is a wonderful, light antipasto or side dish that doesn’t require cooking. Prepared with a few simple ingredients with a tangy lemon dressing Quickly rinse, peel mushrooms. Remove stalks and slice thinly. Place in a bowl Whisk together the extra virgin olive oil, lemon juice, parsley, salt & pepper Drizzle over the sliced mushrooms and mix well. Cover and allow to marinate in the refrigerator for at least 4 hours or even overnight.Mushroom Salad
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Instructions
