Mushroom salad with cheese

Mushroom Salad with Cheese-

 

Foraging for wild mushrooms is both an art and a dark secret among Northern Italians.

During Fall it is rather common to see people heading to the woods, baskets in hand, to stake out their territorial domain and scour the ground

in search of porcini, the most prized of the mushroom family, as well as for other types, including ovuli(eggs) and finferli(chantarelles).

Those two forage are very knowledgeable about mushrooms, and caution is advised among amateurs because many types of mushrooms are poisonous.

Mushrooms preparation can range from grilled to sautèed to stewed,but many are delicious uncooked.

In the following salad-Insalata  funghi freschi con formaggio-a classic in September,the domestic bottom mushrooms are best(ovuli would make it luxurious!)It is important that the mushrooms be thinly sliced in order for them' to cook 'in the lemon and olive oil marinade.

Make this salad a few hours before serving...to marinate takes time!Look for mushrooms whose caps are smooth and uncracked and have no soft spots.

Turn the mushroom over and inspect the stem.They should not be separating from the cap or show any spaces, and the gills should not look dried out.

Insalata di funghi freschi con formaggio

 

 

Mushroom salad with cheese

 

1/2 pound fresh mushroom,stems removed

1 tablespoon fresh squeezed lemon juice

5 tablespoon extra-vergine olive oil

1/2 teaspoon salt

shavings of Asiago stravecchio or Parmigiano-Reggiano 36 months

grindings of coarse black pepper

 

wipe the mushrooms with a damp paper towel or use a mushroom brush to whisk away any dirt.

If you wash them in water be sure to dry them well or the marinade will not coat them properly.

Slice the mushrooms thin and place them in a shallow salad bowl.In a separate small bowl whisk together the lemon juice, olive oil and salt.

Poor the mixture over the mushrooms and mix well but gently.

Cover the bowl with a cloth and allow the salad to marinate for a couple of hours at room temperature.

Just before serving use a vegetable peeler to make long cheese curls of mature Asiago or Parmigiano.

Sprinkle the curls over the mushrooms and grind the pepper over the salad...add a teaspoon of minced Italian parsley leaves or oregano,

and smell...before you savour and eat!

 

Wine hint:Soave Classico 'La Froscà' az. agr. GINI 2008