Mushroom Salad

Name: Mushroom Salad (Salada’d Coconj)
Yield: Serves 4
Cuisine: Italy
Ingredients: pepper; ½ wine glass olive oil; 1 clove garlic, peeled; 2 anchovies preserved in salt, cleaned and boned, or 4 canned anchovy fillets, drained; 1 egg, hard-boiled anchovie; 1 handful parsley; juice of 1 lemon; 14 oz (400 g) wild or cultivated mushrooms, very thinly sliced

Salada’d Coconj

Preparation info

Serves
4

Difficulty
Easy

Appears in

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</

Europe
Italy
Piedmont
Side dish
Starter
Pescatarian
Mediterranean
Gluten-free

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