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Mushroom Salad

Insalata di Funghi

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.


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