Mushroom, rocket and Pecorino Salad

A great way to enjoy mushrooms

Yield:
8 appetizer portions
Category:
Salads and Dressings
Cuisine:
Italian

INGREDIENTS:

  • 500 grams of mixed mushrooms (Button, Crimini, Chanterelle, Pine, Shiitaki, Oyster or Slippery Jack)
  • 1 litre water
  • grated zest and juice of 3 lemons
  • salt to taste
  • olive oil, for drizzling
  • a handful of flat-leaved parsley leaves, chopped
  • 2-3 cloves of garlic, finely chopped
  • 1/2 fresh long skinny red chili, finely chopped
  • 2 large handfuls of rocket (arugula)
  • freshly ground black pepper
  • a generous amount of Pecorino cheese, for shaving

DIRECTIONS:

  1. Gently wipe the mushrooms with a cloth. never wash mushrooms as their flavour will disappear down the drain with the water. Roughly chop any large mushrooms, leave smaller ones whole.
    Place the water, lemon juice and a pinch of salt in a saucepan and bring to the boil. Plunge the mushrooms into the water and cook for 3 to 4 minutes.
    Put 4 tablespoons olive oil, 1 tablespoon lemon juice, lemon zest, the parsley, garlic and chili in a large mixing bowl.
    Drain the mushrooms and add the to the bowl, then toss to coat. Divide the mushrooms among 8 small plates.
    Place the rocket in the mixing bowl and dress with a little more olive oil, season with salt and pepper and scatter over the mushrooms. Shave some Pecorino over the top.

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