Porcini And Parmesan Salad Recipe

This delicious salad illustrates the Tuscan flair for dishes with few ingredients, letting each ingredient deliver a lot of flavor. Porcini mushrooms are an autumn delicacy in Tuscany, and I ate my fair share when I visited, but you may substitute regular cremini (button) mushrooms instead.

Ingredients

2
cups of
Thinly sliced mushrooms (porcini, cremini, or your choice)

1/2
cup of
Chopped flat‐leaf Italian parsley

1
tablespoon of
Extra‐virgin olive oil (or just enough to lightly coat vegetables)

1
teaspoon of
Balsamic vinegar or sherry vinegar

1
Garlic clove, minced

1
cup of
Thinly sliced (not grated) Parmesan cheese or soy alternative, such as Soyco

Preparation Instructions

In a medium serving bowl, toss mushrooms, parsley, oil, vinegar, and garlic together. Add sliced Parmesan cheese and toss lightly. Serve immediately.

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Serves: 
Makes 4 servings
Cuisine: 
ItalianNew American
Solution: 
easymake aheadfasthealthy
Dietary Consideration: 
gluten-freelow carblow fatvegetarian
Source: 
Gluten Free