Mixed Mushroom Salad (Insalata Di Funghi Misti)

Submitted by Just Happy

"From Martha Stewart. I have substituted parmesan cheese with fat free parmesan and omitted olive oil for drizzling. If you'd like olive oil, the amount is 3/4 c for 6 servings."

 

• Ready In: 10mins
• Ingredients: 9
• Yields: 1 large platter
• Serves: 6

ingredients

• 1⁄4 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh marjoram, chopped
• 1 teaspoon coarse sea salt
• fresh ground pepper
• 6 cups thinly sliced mushrooms, mix eg. crimini, enoki, oyster, shitake, button, portabello
• 1 lb arugula
• 8 ounces radicchio
• 3 ounces fat-free parmesan cheese, shaved

directions

1. Whisk lemon juice, herbs, salt, 1/2 tsp pepper together. Reserve 1 tbsp of mixture, set aside the remainder.
2. Toss majority of the dressing with mushrooms in a large bowl, set aside.
3. Toss arugula, radicchio and reserved 1 tbsp dressing. Arrange on a large platter. Top with mushroom mixture. Sprinkle with parmesan cheese, season with pepper.

Reviews

[packeyes]

WOW! This was phenomenal! I seem to be incapable of preparing any recipe as written and I made the following small changes. I made a half recipe. I added some olive oil and 1 clove of finely chopped garlic to the lemon juice dressing mixture. I fried up 1 1/2 pieces of bacon and crumbled over the top of the prepared platter. We absolutely loved this recipe - thank you for sharing!