Turkey Con Funghi Misti Recipes

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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

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

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