Mushroom Salad

Salada’d Coconj

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

Although the original Piedmontese recipe calls for wild mushrooms, any kind works well except porcini. You must be sure to use a good strong dressing with plenty of flavour, even if you leave out the anchovies. The salad makes a good starter or accompaniment.

Ingredients

  • 14 oz (400 g) wild or cultivated mushrooms, very thinly sliced
  • 1 egg, hard-boiled anchovie
  • 1 handful parsley
  • 2 anchovies preserved in salt, cleaned and boned, or 4 canned anchovy fillets, drained
  • ½ wine glass olive oil
  • juice of 1 lemon
  • 1 clove garlic, peeled
  • pepper

Method

Arrange the sliced mushrooms on a platter. Shell the egg, remove the yolk and chop it finely - save the white for another dish, perhaps sandwiches. Chop the parsley and the anchovies together, stir them into the oil and add the chopped egg yolk and lemon juice. Crush the garlic clove with the heel of your hand, put the crushed clove on the end of a fork and beat the oil with this fork until it is of a rich, smooth texture. Season with a little pepper, pour the dressing over the mushrooms and serve immediately: this is not a salad that can wait around.