Mushroom salad is a delight, especially when made with a variety of mushrooms like oyster, shitake, enoki, and cremini. If none of these is available, use all button mushrooms. The success of this salad depends on slicing the mushrooms as paper thin as possible and using a good extra-virgin olive oil.
3 cups thinly sliced button or mixed mushrooms
1 cup thinly sliced celery
1/4 cup minced parsley
Grinding of black pepper to taste
1/2 cup Filippo Berio extra virgin olive oil
1 teaspoon coarse sea salt
Shavings of Parmigiano Reggiano cheese
Toss the mushrooms with the celery, parsley and black pepper in a salad bowl. Pour the olive oil over the mixture and toss again. Spoon the mushroom mixture onto a serving platter. Sprinkle the salt over the top and the shavings of cheese.
This recipe is featured on show 2026 – Cooking with Friends.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"