Insalata Di Funghi Recipes

MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)

From Martha Stewart. I have substituted parmesan cheese with fat free parmesan and omitted olive oil for drizzling. If you'd like olive oil, the amount is 3/4 c for 6 servings.

Provided by Just Happy

Categories Vegetable

Time 10m

Yield 1 large platter, 6 serving(s)

Number Of Ingredients 9

Mixed Mushroom Salad (Insalata Di Funghi Misti) image

Steps:

Whisk lemon juice, herbs, salt, 1/2 tsp pepper together. Reserve 1 tbsp of mixture, set aside the remainder.
Toss majority of the dressing with mushrooms in a large bowl, set aside.
Toss arugula, radicchio and reserved 1 tbsp dressing. Arrange on a large platter. Top with mushroom mixture. Sprinkle with parmesan cheese, season with pepper.

Nutrition Facts : Calories 46.2, Fat 0.8, SaturatedFat 0.1, Sodium 420.1, Carbohydrate 7.8, Fiber 2.4, Sugar 3.2, Protein 4.7

Ingredients

1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon fresh oregano, chopped
1 tablespoon fresh marjoram, chopped
1 teaspoon coarse sea salt
fresh ground pepper
6 cups thinly sliced mushrooms, mix eg. crimini, enoki, oyster, shitake, button, portabello
1 lb arugula
8 ounces radicchio
3 ounces fat-free parmesan cheese, shaved

MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)

A platter of mushroom salad entices withlayers of bright flavor -- slicedmushrooms (cremini, shiitake,or other types you enjoy), peppery arugula and bitter radicchio, and salty Parmesan.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Mixed Mushroom Salad (Insalata Di Funghi Misti) image

Steps:

Whisk together lemon juice, herbs, salt, and 1/2 teaspoon pepper. Whisk in oil. Reserve 1 tablespoon dressing; set aside. Toss the remaining dressing with the mushrooms in a large bowl; set aside.
Toss together arugula, radicchio, and reserved dressing. Arrange on a large platter. Top with the mushroom mixture. Sprinkle with Parmesan cheese, and drizzle with oil. Season with pepper.

Ingredients

1/4 cup fresh lemon juice, (about 2 lemons)
1 tablespoon coarsely chopped fresh oregano
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 tablespoon coarsely chopped fresh marjoram
1 teaspoon coarse salt
Freshly ground pepper
3/4 cup extra-virgin olive oil, plus more for drizzling
6 cups thinly sliced mixed fresh mushrooms, such as cremini, shiitake, oyster, and button (about 1 pound)
2 bunches arugula (about 1 pound)
1/2 small head radicchio (about 8 ounces), thinly sliced
3 ounces Parmesan cheese, shaved with a vegetable peeler into 1-inch-thick strips

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