Mushroom salad is a perfect recipe to make in the fall with the arrival of fresh mushrooms that can also be eaten raw.
If you like mushrooms, don’t forget to read
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 129.71 (Kcal)
- Carbohydrates 20.08 (g) of which sugars 2.57 (g)
- Proteins 3.53 (g)
- Fat 5.48 (g) of which saturated 0.68 (g)of which unsaturated 0.04 (g)
- Fibers 6.20 (g)
- Sodium 664.17 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 7 oz chanterelle mushrooms
- 7 oz mixed salad greens
- 3.5 oz polenta, cooked (pan-fried)
- 0.7 oz berries
- to taste salt
- to taste extra virgin olive oil
- to taste pepper
- to taste apple cider vinegar
Tools
- 1 Pan 8 inches
- 1 Grill Pan
- 1 Cutting Board
- 1 Knife
- 1 Bowl
Method
For this delicious recipe, I used chanterelle mushrooms, but you can use any raw mushrooms you like (porcini, champignon, etc.).
First, I recommend cleaning the mushrooms. To retain their flavor, I advise against washing them directly under water; if they aren’t too dirty, just clean them with a cloth or a spoon.
Once cleaned, I recommend quickly sautéing them in a pan with a little oil or butter. Mushrooms contain a lot of water, so the flame should be high, and cooking should be quick to avoid ruining them.
If you have doubts, you can read the recipe for sautéed mushrooms here.
While the mushrooms are cooking in the pan, you can work on the polenta crostini. For quick preparation, I recommend using instant polenta.
Let it cool and then sauté it on the hot grill pan. You can find tips and tricks here.
If you don’t have time or don’t like polenta, you can use classic bread crostini sautéed in a pan, which can be made in a few minutes with leftover bread.
Now all that’s left to do is to assemble your mushroom salad by combining the mixed salad greens, the sautéed mushrooms, and the crostini.
Mix the ingredients, adjust the seasoning with salt, pepper, oil, and vinegar, and serve on a flat plate.
Your mushroom salad is ready!
Plating Tips:
I recommend plating this salad simply, finishing with red berries to adjust the acidity, a drizzle of extra virgin olive oil, and a grind of fresh pepper.
Which wine to pair with mushroom salad:
For this salad, I recommend a red wine from Trentino, such as Schiava di Merano. Alternatively, you could pair it with a white wine like a Gewürztraminer, also from the Trentino region.
