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Recipe: Mushroom Salad

By Judith Hausman, Urban Farm contributor

Wednesday, November 16, 2011

mushroom salad

Photo by Judith Hausman

The mushroom salad I had in Italy featured delicious, prized mushrooms called ovoli (Amanita caesarea), or Caesar’s mushrooms, but almost any mushroom with character can be substituted.

This “small plate” mushroom salad was one of the best things I ate while in Italy last week, and that’s saying something because I ate a lot of wonderful things. So many simple dishes seemed to take seasonality for granted: egg tagliatelle with shaved white truffles or chunks of artichoke, this year’s new olive oil over grilled bread, broth enriched with eggs and cheese, chicory dressed with oil and anchovies, and a thick slice of roasted whole pig tucked into a fresh roll.

The centerpiece of this mushroom salad dish, prized mushrooms rarer even than truffles, are called ovoli (Amanita caesarea), or Caesar’s mushrooms. The name refers to their resemblance to eggs when they are very small. The ones our friend prepared for us had a rounded, egg-shaped cap but were gold-to-orange in color and sizeable. I think almost any mushroom with character (chanterelle, porcini, shitake, even portabella), wild or cultivated, could be substituted. Clean them by wiping them carefully with a dampened towel; dousing them with water will wash away flavor. Very good Parmesan is crucial to the recipe.


  • 2 to 3 good-sized mushrooms per person (see above)
  • 1/2 stalk celery per person
  • 6 to 8 wide shavings of best quality Parmesan per person
  • Salt and fresh pepper, to taste
  • Best-quality olive oil, to taste
  • White wine or champagne vinegar, to taste


Clean (see above) and slice the mushrooms on each plate. Strew them with thinly sliced celery. Cover the pile with the shaved Parmesan. Drizzle on the oil and a little vinegar. Season.

Read more of Locavore Recipes »

Give us your opinion on Recipe: Mushroom Salad.
Submit Comment »
Judy, your recipes always make me hungry. I will try this one tomorrow.
Barbara, Hartsdale, NY
Posted: 3/25/2012 5:25:13 PM
Mushrooms, cheese, artichokes what more is needed?
Carl, Livermore, CA
Posted: 11/30/2011 10:54:34 AM

About the Blogger

Judith Hausman

Judith Hausman
As a long-time freelance food writer, Judith Hausman has written about every aspect of food, but local producers and artisanal traditions remain closest to her heart. Eating close to home takes this seasonal eater through a journey of delights and dilemmas, one tiny deck garden, farmers’ market discovery and easy-as-pie recipe at a time. She writes from a still-bucolic but ever-more-suburban town in the New York City 'burbs.

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