Insalata di funghi (Mushroom salad)
I always loved mushrooms but also used to believe that to eat them raw was a total blasphemy.... but that was until I encountered this recipe. It really altered my idea about raw mushrooms. Just make sure to use the very fresh mushrooms for the best effect, and autumn is a mushroom season, it is the perfect time to try this one!!
-500g/1lb White mushrooms, very fresh and relatively large
-generous handful of rocket (roughly chopped) or flat leaved parsley
-60g/2oz.of bresaola or speck, if neither is available good quality smoked ham, thinly sliced then finely julienned.
-60g/2oz.of parmigiano or aged pecorino, thinly shaved
-grated peel of 1 lemon
gourmet mustard (I use either grey poupon with whole mustard seeds, or german/bavarian style sweet mustard)--!!whatever you do do not use the french's yellow mustard!!
Wash the mushrooms, remove the stems and save them for other recipes (sugo, omelette etc...). peel off the thin outer surface of the cap. Then slice them as thinly as possible, about 2mm.
Toss in the rocket/parsley, bresaola/speck/ham, cheese and lemon zest, blend everything gently.
Serve the salad into individual serving bowl/plate, then spoon on the mustard, blend it into the salad and enjoy!!