Mixed Mushroom Salad Insalata Di Funghi Misti
Elevate your appetizer game with this exquisite Mixed Mushroom Salad, or Insalata di Funghi Misti, a rustic Italian-inspired dish that celebrates the earthy flavors of cremini, shiitake, and oyster mushrooms. Gently sautéed with infused garlic oil and tossed in a vibrant lemon-herb dressing, this salad is both light and satisfying. Fresh parsley and thyme bring an aromatic brightness, while optional toppings like shaved Parmesan and peppery arugula add layers of texture and depth. Perfect as a starter or side dish, this warm or chilled mushroom salad is ready in under 30 minutes, making it an elegant yet effortless addition to any meal.
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Recipe Information
Ingredients
- 200 g Cremini mushrooms
- 150 g Shiitake mushrooms
- 150 g Oyster mushrooms
- 4 tbsp Extra virgin olive oil
- 2 tbsp Fresh lemon juice
- 1 clove Garlic
- 2 tbsp Fresh parsley, chopped
- 1 tsp Fresh thyme leaves
- 0.5 tsp Salt
- 0.25 tsp Black pepper, freshly ground
- 20 g Parmesan cheese, shaved (optional)
- 50 g Arugula (optional, for serving)
Instructions
Clean the mushrooms by gently wiping them with a damp paper towel. Do not wash them in water as they can become waterlogged. Trim the stems if necessary, and slice the mushrooms into thin, even pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the garlic clove (whole but lightly smashed) and sauté for 1 minute to infuse the oil with garlic flavor. Remove the garlic clove and discard.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
Season the mushrooms with salt and black pepper, then remove the skillet from heat. Transfer the cooked mushrooms to a large mixing bowl and allow them to cool slightly.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, fresh lemon juice, chopped parsley, and thyme leaves to create the dressing.
Pour the dressing over the mushrooms and toss gently to combine, ensuring all the mushrooms are evenly coated.
If desired, serve the salad over a bed of arugula and top with shaved Parmesan cheese for added flavor and texture.
Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
Serve the mixed mushroom salad immediately at room temperature, or refrigerate for up to 1 hour and serve chilled. Enjoy!
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1555 mg | 68% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 12.5 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 373 mg | 29% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2301 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
