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Italian Mushroom Salad

 

Mushroom Salad

This is another great salad to add to your Antipasto Table. You can find other great Antipasto Salads using the search tool on Casaculinarian.com, just type Antipasto.

white mushrooms medium size 32 oz.

Shiitake mushrooms 16 oz.

Portobello mushrooms 6 whole

olive oil 1/2 cup

extra virgin olive oil 3/4 cup

parmesan cheese 1/8 cup

Italian bread crumbs 1/8 cup

fresh sliced garlic 2 tablespoons

shallots 2 whole chopped fine

bell pepper red 1 julienned

bell pepper yellow 1 julienned

fresh parsley 1 bunch chopped

fresh basil chiffonade 2 tablespoons

salt and pepper taste

granulated garlic 1 teaspoon

onion powder 1 teaspoon

oregano 1 teaspoon

white wine 1/2 cup

First we will put white mushrooms whole and Portobello mushrooms (remove stem) on a baking pan. Drizzle with olive oil, salt and pepper for taste. Roast on 350 degrees for 20-25 minutes and take out. When mushrooms cool slice the Portobello into strips. In a large sauté pan on medium heat add olive oil, garlic, shallots, both peppers, and Shiitake mushrooms. (just clip the stem off small ones and julienne large ones with no stem.) Sauté allowing the garlic and shallots to brown lightly. Add your cooked mushrooms. Add seasonings and herbs, save some parsley for garnish.

mushrooms

When all mushrooms are tender, deglaze with white wine and simmer for 5 minutes. Take off stove and add to a mixing bowl. Let cool for 10 minutes and add extra virgin olive oil, parmesan cheese, and bread crumbs. Mix thoroughly and serve warm to room temperature. Garnish with some fresh parsley. Enjoy!

Published inAntipastoAppetizersItalian FoodRecipesSpring Salads

4 Comments

  1. Shell

    This sounds AMAZING!
    Can not wait to make it!!

  2. DD

    Yum!

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