Insalata di Funghi

Mushroom Salad

1 1/2 lbs. ovoli or porcini mushrooms
1 lemon, squeezed
1 pinch tarragon
6 tbs. extra-virgin olive oil
salt
pepper

Clean and slice the mushrooms very thin. Add olive oil, lemon, tarragon, salt and pepper to taste and toss delicately so that the mushrooms do not crumble. Serve.

Note 1: A variation adds very thin shavings of Parmigiano on top.

Note 2: Even better: add thinly sliced Parmigiano and white truffle shaving.

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INSALATA DI FUNGHI CON PROSCIUTTO DI PARMA®
Mushroom Salad with Prosciutto di Parma®

8 cremini or white mushrooms
1/2 stalk celery
4 slivers Parmigiano Reggiano cheese
12 slices Prosciutto di Parma®, thinly sliced
salt
freshly ground black pepper
1 lemon (juice only)
2 ounces olive oil, extra virgin
4 sprigs basil

Place 3 slices Prosciutto di Parma® on each plate. In a small mixing bowl, add the finely minced celery. Take the mushrooms and wipe them with a damp cloth to remove dirt. Slice them as thin as possible and add to the celery.

Crumble the Parmigiano Reggiano into the mushroom and celery, sprinkle with lemon juice, salt, black pepper and olive oil and mix well. Place the mushroom salad into the center of each plate and garnish with basil leaves.

Serves 4

Courtesy of Mark Straussman, COCO PAZZO Restaurant, New York City