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.
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