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Mushroom Carpaccio Salad

Serves 4
- 2:37


1/4 cup plus 1 tablespoon extra virgin olive oil

Juice two lemons

1 clove garlic, finely minced

1/2 teaspoon salt

1/4 teaspoon dried chili pepper

Fresh ground pepper

1/2 pound meaty mushrooms (porcini or king oyster or button), cleaned trimmed and thinly sliced lengthwise

2 tablespoons minced parsley

1 cup arugula leaves

Shavings of Asiago cheese


In a bowl whisk the 1/4 cup olive oil with the lemon juice, garlic, salt, chili pepper and fresh ground pepper.

Place the mushroom slices in a rectangular casserole and pour the dressing over them. Cover and allow to marinate a couple of hours.

When ready to serve, transfer the mushrooms to a serving platter and sprinkle the parsley over them.

In a bowl, mix the arugula with the remaining olive oil and season with salt.

Mound the arugula on top of the mushrooms in the center of the platter. Sprinkle the shavings of cheese over the top and serve.

This recipe is featured on Show 2718 – Gifts from the Forest.


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