Mushroom, spinach and parma ham salad

Mushroom, spinach and parma ham salad

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

The mushroom used in this Italian recipe, Caesar’s mushroom, is undoubtedly one of the prettiest and most delicate mushrooms, and it would be a sin to cook with it. Caesar’s mushroom belongs to the nastiest family, the Amanitas, which includes many of the most poisonous mushrooms. But identify it well, or buy it in season from a reliable vendor, and you will enjoy a real delight.

Ingredients

Quantity Ingredient
300g caesar’s mushrooms
250g baby spinach leaves
4 tablespoons extra virgin olive oil
1 tablespoon sweet mustard
2 tablespoons balsamic vinegar
salt, to taste
55g parma ham, sliced 2 mm thick, then cut into strips
pepper, to taste

Method

  1. Clean the mushrooms thoroughly, then cut them into 5mm slices. Wash the spinach well and pat dry.
  2. Make a vinaigrette by mixing together the oil, mustard, vinegar and some salt and pepper.
  3. Toss the spinach in the vinaigrette first, then divide between 4 plates. Garnish with the mushroom slices and strips of Parma ham. Serve accompanied by good toasted bread.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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