Mixed funghi salad

Mixed funghi salad

Insalata di funghi misti

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
500ml water
250ml strong white wine vinegar
salt
pepper
4 bay leaves
200g judas ears mushrooms, oyster mushrooms, wood blewits and chanterelles
8 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
1 chilli, finely chopped
2 tablespoons flat-leaf parsley, coarsely chopped
lemon wedges, to serve

Method

  1. Bring the water and vinegar to the boil in a stainless-steel pan with 1 tsp salt and the bay leaves. Throw the mushrooms into the boiling liquid and cook for 8–10 minutes. Drain and discard the liquid.
  2. Put the olive oil, garlic and chilli into a large pan and fry very briefly. Add the drained mushrooms and toss in the pan to let them absorb the oil and its flavourings. Season to taste with salt and pepper and add the parsley. Serve with a wedge of lemon.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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