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Mixed Mushroom Salad


Soups and Salads


Recipe by Mary Ann Esposito



The success of this salad depends on slicing the mushrooms as paper thin as possible and using a good extra-virgin olive oil.


1/2 pound button or mixed mushrooms, stemmed and caps wiped with damp paper towels, thinly sliced
1 cup thinly sliced celery
1/4 cup minced fresh parsley
Grinding of black pepper, to taste
1/2 cup extra-virgin olive oil
1 teaspoon coarse sea salt
Shavings of Parmigiano-Reggiano cheese

Preparation - Directions

1. Place the mushrooms in a salad bowl with the celery, parsley and black pepper. Pour the olive oil over the mixture and toss.

2. Spoon the mushroom mixture onto a serving platter. Sprinkle the salt and cheese shavings over the top, and serve.