Mortadella, Funghetti e Parmigiano

Mortadella, Mushrooms and Parmesan


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

A large Italian sausage made of finely ground heat-cured pork, mortadella incorporates at least 15 per cent small cubes of pork fat (principally the hardfat from the neck). It is delicately flavoured with spices, including black pepper, myrtle, nutmeg, coriander and pistachio nuts and/or olives. Although other versions are made throughout Italy, mortadella originated in Bologna, the capital of Emilia-Romagna, and this is why the American version is given the name bologna or baloney sausage.


  • 300 g/11 oz/ cups mixed mushrooms, such as button/white, brown cap/cremini, chestnut, porcini and oyster, thinly sliced
  • 200 g/7 oz mortadella, sliced and cut into sticks
  • 115 g/4 oz/ cups Parmesan cheese, shaved
  • juice of ½ lemon
  • 15 ml/1 tbsp chopped fresh mint
  • 60 ml/4 tbsp chopped flat leaf parsley
  • 60 ml/4 tbsp extra virgin olive oil
  • sea salt and ground black pepper


  1. Put the mushrooms, mortadella and Parmesan cheese in a shallow bowl and mix together.

  2. In a separate bowl mix together the lemon juice, mint and parsley, then season with salt and pepper.
  3. Add the oil to the dressing mixture and whisk thoroughly until it thickens. Adjust the seasoning to taste.

  4. Pour the dressing over the salad ingredients. Toss together gently, then divide among plates and serve immediately.