Insalata di Funghi Crudi

Wild Mushroom Salad


This delicately flavoured salad makes the most of the special taste of raw mushrooms, and is traditionally made in Tuscany using fresh porcini or other wild mushrooms foraged locally. If you are picking wild mushrooms to make this salad, you must make sure that the mushrooms are edible, and also that they are safe to eat raw as some varieties do require cooking. You can also make the salad using cultivated mushrooms or field mushrooms, but the important thing to remember is that they need to be sliced as thinly as possible. The salad should be eaten soon after preparation, within half an hour at the most, so that the mushrooms don’t shrivel up.


  • 500 g/1 ¼ lb mixed wild or cultivated mushrooms
  • 200 g/7 oz Parmesan cheese
  • a large handful of fresh flat leaf parsley leaves, finely chopped
  • juice of ½ lemon
  • extra virgin olive oil, to drizzle
  • sea salt and ground black pepper


  1. Clean and trim the mushrooms carefully. Do not wash them, but use a brush to clean off any traces of soil.

  2. Once clean, slice the mushrooms very thinly. Shave the Parmesan cheese as thinly as possible.

  3. Arrange the sliced mushrooms on a large platter, then sprinkle the chopped parsley and Parmesan shavings over the top.

  4. Sprinkle the mushrooms with lemon juice, drizzle with oil and season. Serve within half an hour.