The big mushroom salad

The big mushroom salad

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

Anything can go into this salad, meaning any and all of the mushrooms you managed to collect when out picking. If you haven’t enough, then you can always add some cultivated ones. The difference between this and a normal salad is that the ‘vinaigrette’ is cooked and the mushrooms are slightly pickled by boiling with salt and vinegar. (Some, like the honey fungus, have to be cooked before eating anyway.) The salad can also be served cold.

Ingredients

Quantity Ingredient
1kg mixed mushrooms, cleaned weight
1.5 litres water
55g salt
500ml white wine vinegar
8 tablespoons olive oil
2 garlic cloves, sliced
2 slices fresh red chilli
1 tablespoon parsley, finely chopped
1 tablespoon coriander, finely chopped
1 lemon
salt, to taste
pepper, to taste

Method

  1. Clean the mushrooms as appropriate, and cut to roughly the same size.
  2. Bring the water to the boil and add the salt and the vinegar. Add the mushrooms and cook for 10 minutes. Drain well and cool.
  3. In a pan heat the oil, and fry the garlic and chilli to soften. Add the mushrooms, heat through, and taste for seasoning. Stir in the herbs and serve immediately, sprinkled with lemon juice.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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