Mixed Fungi Salad

Name: Mixed Fungi Salad (Insalata di Funghi Misti)
Cuisine: Italian
Ingredients: 200 g (7 oz) each of judas ear mushrooms, oyster mushrooms, wood blewits and chanterelles; 200 g (7 oz) each of judas ear mushrooms, oyster mushrooms, wood blewits and chanterelles; 200 g (7 oz) each of judas ear mushrooms, oyster mushrooms, wood blewits and chanterelles; 200 g (7 oz) each of judas ear mushrooms, oyster mushrooms, wood blewits and chanterelles; 500 ml (18 fl oz) water; 250 ml (9 fl oz) strong white wine vinegar; 4 bay leaves; 8 tbsp extra virgin olive oil; 1 garlic clove, finely chopped; 1 fresh chilli, finely chopped; 2 tbsp coarsely chopped fresh flat-leaf parsley; 1 lemon, cut into wedges; salt and pepper to taste; salt and pepper to taste

Insalata di Funghi Misti

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

Every time I return from a fungi hunt, even if I only have a few varied specimens, then it is time to make this exciting salad. It can be eaten as a starter by itself, or can accompany fish dishes or cold roast meats. It may be eaten hot or cold.

Ingredients

200 g (7 oz) each of judas ear mushrooms, oyster mushrooms, wood blewits and chanterelles
500

Europe
Italy
Starter
Vegan
Gluten-free

Method

Bring the water and vinegar to the boil in a stainless-steel pan with 1 tsp salt and the bay leaves. Throw the mushrooms into the boiling liquid and cook for 8-10 minutes. Drain and discard the liquid.

Put the olive oil, garlic and chilli into a large pan and fry very briefly. Add the drained mushrooms and toss in the pan over heat to let them absorb the oil and its flavourings. Season