Mushroom Salad

In Italy, raw mushrooms are a great  favorite in salad dishes - they have a fresh, almost creamy flavor.

Ingredients:

150 grams firm white mushrooms
4 tablespoons virgin olive oil
1 tablespoon lemon juice
5 canned anchovy fillets, drained and chopped
1 tablespoon fresh marjoram
salt and pepper

Procedure:

Gently wipe each mushroom with a damp cloth or damp paper towels in order to remove any dirt. Slice the mushrooms thinly, using a sharp knife and place in a bowl. To make the dressing, whisk together the olive oil and lemon juice. Pour the dressing mixture over the mushrooms. Toss together so that the mushrooms are completely coated with the lemon juice and oil. Stir the chopped anchovy fillets into the mushrooms. Season the mixture with pepper to taste and garnish with the fresh marjoram. Set the mushroom salad aside at the room temperature for about 5 minutes before serving to allow all the flavors to be absorbed. Season the mushroom salad with a little salt and then serve immediately. Makes 4 servings.

Cook’s Tip:
Do not season the mushroom salad with salt until the very last minute as it will cause the mushroom to blacken and the juices to leak. The result will not be so tasty, as the full flavors won’t be absorbed and it will also look so unattractive.