Insalata di Funghi

Name: Insalata di Funghi (Wild Mushroom Salad)
Yield: Serves 4
Cuisine: Italian
Ingredients: 6 tablespoons olive oil; 675 g (1½ lb) mixed funghi; 2 garlic cloves, finely chopped; 2 lemons; 2 tablespoons coarsely chopped parsley; Salt to taste; 1 red chilli pepper, finely chopped

Wild Mushroom Salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

Every time I return from a funghi hunt with just a few bits and pieces, I enjoy this salad. It is delicious made with chanterelles or morels to which you can add a few cultivated shiitake, oyster or button mushrooms. Before picking wild mushrooms, always consult a reliable reference book.

Ingredients

675 g (1½ lb) mixed funghi
6 tablespoons olive oil

Europe
Italy
Starter
Mediterranean
Gluten-free
Vegan

Method

Bring to the boil a pot of slightly salted boiling water. Prepare the mushrooms by cleaning them and then discarding any tough and non-presentable pieces. Throw into the boiling water and cook for 5 minutes and drain them.

Meanwhile heat the oil in a pan and gently fry the garlic and chilli for a minute. Add the mushrooms, stir fry for a minute or so, add salt and the chopped parsley. A