Mixed Mushroom Salad Insalata Di Funghi Misti Recipes

MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)

Mixed Mushroom Salad (Insalata Di Funghi Misti) image

A platter of mushroom salad entices withlayers of bright flavor -- slicedmushrooms (cremini, shiitake,or other types you enjoy), peppery arugula and bitter radicchio, and salty Parmesan.

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

1/4 cup fresh lemon juice, (about 2 lemons)
1 tablespoon coarsely chopped fresh oregano
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 tablespoon coarsely chopped fresh marjoram
1 teaspoon coarse salt
Freshly ground pepper
3/4 cup extra-virgin olive oil, plus more for drizzling
6 cups thinly sliced mixed fresh mushrooms, such as cremini, shiitake, oyster, and button (about 1 pound)
2 bunches arugula (about 1 pound)
1/2 small head radicchio (about 8 ounces), thinly sliced
3 ounces Parmesan cheese, shaved with a vegetable peeler into 1-inch-thick strips

Steps:

Whisk together lemon juice, herbs, salt, and 1/2 teaspoon pepper. Whisk in oil. Reserve 1 tablespoon dressing; set aside. Toss the remaining dressing with the mushrooms in a large bowl; set aside.
Toss together arugula, radicchio, and reserved dressing. Arrange on a large platter. Top with the mushroom mixture. Sprinkle with Parmesan cheese, and drizzle with oil. Season with pepper.

MIXED SALAD (INSALATA MISTA)

Mixed Salad (Insalata Mista) image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/3 cup lightly packed fresh basil leaves
1/3 cup white wine vinegar or fresh lemon juice
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
8 cups arugula
4 cups bite-size pieces radicchio, from 1 (10-ounce) head
1 carrot, peeled
1 hothouse cucumber, peeled

Steps:

Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)

Mixed Mushroom Salad (Insalata Di Funghi Misti) image

From Martha Stewart. I have substituted parmesan cheese with fat free parmesan and omitted olive oil for drizzling. If you'd like olive oil, the amount is 3/4 c for 6 servings.

Provided by Just Happy

Categories Vegetable

Time 10m

Yield 1 large platter, 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon fresh oregano, chopped
1 tablespoon fresh marjoram, chopped
1 teaspoon coarse sea salt
fresh ground pepper
6 cups thinly sliced mushrooms, mix eg. crimini, enoki, oyster, shitake, button, portabello
1 lb arugula
8 ounces radicchio
3 ounces fat-free parmesan cheese, shaved

Steps:

Whisk lemon juice, herbs, salt, 1/2 tsp pepper together. Reserve 1 tbsp of mixture, set aside the remainder.
Toss majority of the dressing with mushrooms in a large bowl, set aside.
Toss arugula, radicchio and reserved 1 tbsp dressing. Arrange on a large platter. Top with mushroom mixture. Sprinkle with parmesan cheese, season with pepper.

Nutrition Facts : Calories 46.2, Fat 0.8, SaturatedFat 0.1, Sodium 420.1, Carbohydrate 7.8, Fiber 2.4, Sugar 3.2, Protein 4.7

MUSHROOM SAUCE - SALSA DI FUNGHI

Mushroom Sauce - Salsa Di Funghi image

From: Maryanne Esposito - Ciao Italia------------ Mushrooms Sauce for pasta is a nice alternative to tomato sauce, and goes especially well with whole wheat fettucine. This is a rich dish, so a little goes a long way. This sauce makes enough for 1 lb. of pasta. For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.

Provided by Lindas Busy Kitchen

Categories Sauces

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
2 garlic cloves, minced
1 lb mixed mushrooms, thinly sliced (beech, button, cremini, shittake)
1/2 lb sweet pork sausage or 1/2 lb hot pork sausage
salt and pepper, to taste
1 lb whole wheat fettuccine, cooked, and drained
1 cup heavy cream or 1 cup half & half light cream
3/4 cup parmigiano-reggiano cheese, grated

Steps:

Melt the butter in a large saute pan, and cook the garlic until it is soft.
Stir in the mushrooms, and cook until they begin to give off their liquid. Transfer the mushrooms to a bowl, and set aside.
Brown the pork sausage in the same pan, breaking it up with a fork.
Season with salt and pepper.
If the sausage seems dry, add a little butter to the pan while it is cooking.
Return the mushrooms to the pan, and mix ingredients well.
Cover the pan and keep warm.
Cook the fettucine as directed on the package, then drain it, and add it to the pan with the sausage mixture.
Stir in the cream and cheese, and mix everything quickly over med-high heat, until the mixture is hot.
Serve immediately.

Nutrition Facts : Calories 1184.2, Fat 64.7, SaturatedFat 33.7, Cholesterol 197.9, Sodium 864.1, Carbohydrate 117.1, Sugar 0.1, Protein 43

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