Insalata di Funghi Misti

Name: Insalata di Funghi Misti (Mixed Fonghi Salad)
Cuisine: Italian
Ingredients: 250 ml strong white wine vinegar; salt and pepper; 500 ml water; 200 g judas ears mushrooms, oyster mushrooms, wood blewits and chanterelles; 200 g judas ears mushrooms, oyster mushrooms, wood blewits and chanterelles; salt and pepper; 4 bay leaves; 8 tbsp extra virgin olive oil; 1 garlic clove, finely chopped; 200 g judas ears mushrooms, oyster mushrooms, wood blewits and chanterelles; 200 g judas ears mushrooms, oyster mushrooms, wood blewits and chanterelles; lemon wedges, to serve; 2 tbsp coarsely chopped flat-leaf parsley; 1 chilli, finely chopped

Mixed Fonghi Salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Every time I return from a funghi 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

500 ml water
250 ml strong white wine vinegar
salt and pepper

Europe
Italy
Side dish
Starter
Gluten-free
Vegan
Mediterranean

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 to let them absorb the oil and its flavourings. Season to taste w